By foodtvfan on May 31, 2009
Photo by flower7
Photo by flower7
"Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago."
Serving Size: 1 (168 g)
Servings Per Recipe: 4
"Thanks for this. I made this not thinking it would be the highlight of the dessert and it was. Really good flavor, with just enough citrus tang from the orange zest/juice. Very good red color. Made and enjoyed on Saturday, left in fridge and enjoyed again Tuesday night. Plan to have more tonight. Thanks!"
"This is a yummy recipe! I used Turbinado sugar. I used orange zest rather than grating the whole peel--not sure if this was the intended or not but it worked. I used some strawberries I froze a couple weeks ago because they were getting a little overripe. I mixed this lovely compote in equal parts with nonfat plain yogurt and it was quite a treat."
"Loved this recipe!! I knew it would be a hit and you did not disappoint. Lovely flavors and perfect just as it is! I love eating compote just in a bowl and this was perfect in consistency and flavors! Thanks so much for sharing! Made for PRMR tag game. :)"
"I was pretty sure before making this that I would love it - and I was right! :) Anything with rhubarb gets my wholehearted support! Didn't - and wouldn't - change a thing. Thanks for sharing!"