Rhubarb and Strawberry Compote

Total Time
1hr 24mins
Prep
1 hr 9 mins
Cook
15 mins

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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Ingredients

Nutrition

Directions

  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. Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
  3. Stir in strawberries.
  4. Transfer to a bowl and stir in mint.
  5. Chill until cold (at least 1 hour).
Most Helpful

4 5

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~