Rhubarb And Strawberry Compote Recipe

A vibrant and refreshing rhubarb and strawberry compote, elevated with the bright coolness of fresh mint. This recipe, adapted from Bon Appetit (May 2008) via our local newspaper, is a delightful twist on classic summer flavors. Perfect served over vanilla ice cream or yogurt for a light and elegant dessert, or as a topping for cakes and pastries.

Prep Time 15 mins
Cook Time 84 mins
Calories 187 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Rhubarb And Strawberry Compote 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb And Strawberry Compote

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How to Make Rhubarb And Strawberry Compote

  1. Combine 1 pound rhubarb, chopped, 1 cup granulated sugar, and ½ cup water in a medium saucepan over medium heat.
  2. Bring to a boil, stirring occasionally, until the sugar dissolves completely.
  3. Reduce heat to low and simmer for 7-10 minutes, or until the rhubarb is tender and slightly broken down.
  4. Remove from heat and gently stir in 1 cup strawberries, hulled and sliced.
  5. Stir in ¼ cup chopped fresh mint leaves.
  6. Transfer the compote to a bowl, cover, and chill in the refrigerator for at least 2 hours, or until completely cold. Serve chilled.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

156g

Fat

0g

Carbs

15g