Strawberry Rhubarb Compote

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.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
Nutrition Information
4
People talking
ingredients
- 1⁄2 cup granulated sugar
- 1 teaspoon orange rind, grated
- 1⁄4 cup orange juice
- 3 cups rhubarb, chopped
- 1 cup strawberry, hulled and sliced
directions
- In large saucepan, bring sugar, orange rind and orange juice to a simmer.
- Add rhubarb; simmer gently until tender, about 15 minutes.
- Stir in strawberries.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@foodtvfan
Contributor
@foodtvfan
Contributor
"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."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
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.
see 1 more