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    You are in: Home / Recipes / Rhubarb and Strawberry Compote Recipe
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    Rhubarb and Strawberry Compote

    Rhubarb and Strawberry Compote. Photo by CoffeeB

    1/1 Photo of Rhubarb and Strawberry Compote

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 24 mins

    1 hr 9 mins

    15 mins

    ellie_'s Note:

    We enjoyed this over low-fat vanilla ice cream -- an interesting and different way to use the mint I have growing all over the place. Recipe source: local newspaper which states this was adapted from Bon Appetit (May, 2008)

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    Units: US | Metric


    1. 1
      In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
    2. 2
      Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
    3. 3
      Stir in strawberries.
    4. 4
      Transfer to a bowl and stir in mint.
    5. 5
      Chill until cold (at least 1 hour).

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    Ratings & Reviews:

    • on August 15, 2008


      Thank you ellie for a truly delightful and delicious way for me use two of my favorite fruits (well two of many) and indulge in my obsession with icecream. I did use FF FrozenYogurt to offset the use of sugar in this compote. Although there too I did sub a bit of Splenda in with the regular sugar. Also tossed in a sprinkling of allspice and cinnamon. Fabulous~! Thanks for sharing and posting. Made for NewestZaar Tag~

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    Nutritional Facts for Rhubarb and Strawberry Compote

    Serving Size: 1 (824 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 187.0
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 7.3 mg
    Total Carbohydrate 46.5 g
    Dietary Fiber 4.3 g
    Sugars 39.1 g
    Protein 1.8 g

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