3 Reviews

Very very tasty! I used scissors to cut up the ginger and next time I will cut it up smaller as I didn't like biting into the bits of ginger so much. Otherwise, this was excellent and it was nice to have another tasty recipe for rhubarb besides just rhubarb sauce. Thanks Bev!

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flower7 April 29, 2007

Delicious! I served mine on a Belgian waffle with whipped cream. It would also be lovely on French toast or over ice cream. Thank you, Bev. [Made for Name That Ingredient]

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averybird June 14, 2013

Note- review is with the substitution of blackberries & red raspberries as I am allergic to strawberries. This was excellent! The flavors just get better with time. I used 1/2 red raspberries & 1/2 blackberries equivalant to the amount of strawberries called for in the recipe. My husband had asked me to make the strawberry rhubarb sauce that he enjoyed as a child. He was really impressed with the new flavor variation of an old favorite. I could see this on a pound cake, vanilla ice cream, with roast pork or even with baked cinnamon sugar tortilla chips (or the tea ring as suggested in the intro). I was also considering making Gingered Cranberry-Raspberry Relish or Cranberry-Rhubarb Relish, no regrets with this one! Make sure your ginger is minced VERY fine, it is a strong flavor. I did reduce slightly for that reason. Thanks for sharing.

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Larawithoutau June 01, 2012
Strawberry-Rhubarb Compote