INSTANT POT RHUBARB-STRAWBERRY COMPOTE WITH FRESH MINT
This recipe is 100% compliant with the strict elimination phase of the Paleo Autoimmune Protocol. Will keep in the refrigerator up to 7 days.
Provided by Sophie Van Tiggelen
Categories Dessert
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Peel rhubarb stalks with a pairing knife, as you would celery, then chop into ½ inch pieces.
- Add chopped rhubarb and water to your Instant Pot. Close the lid, push manual, and set the timer to 10 minutes.
- Stem and quarter strawberries. Set aside and keep at room temperature.
- When the timer dings, allow the pressure in the Instant Pot to release naturally before opening the lid.
- Add strawberries and honey. Stir.
- Close the lid and let strawberries simmer in hot rhubarb until soft, about 20 minutes.
- Serve hot or cold with a garnish of fresh mint. Bon appétit!
STRAWBERRY-RHUBARB COMPOTE
Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
- Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g
STRAWBERRY-RHUBARB-MINT COMPOTE
This easy low-sugar combination of strawberries, rhubarb and mint is a delicious and colorful one, whether used in a pie, cobbler, crisp or parfait. Rhubarb is simmered gently in just a little water, then cooked a little more with chopped strawberries, mint and maple syrup.
Provided by Beth of A Meal In Mind
Categories Fruit compote
Number Of Ingredients 5
Steps:
- Combine the rhubarb, maple syrup, and water in a pan. Cover and simmer gently until the rhubarb starts to fall apart, between 7-10 minutes.
- As the rhubarb simmers, each time you remove the cover to check it, discard any water that has collected in the lid of the pan.
- Next, add the strawberries and cook 5 minutes more.
- Add the mint and cook a few minutes longer.
- Cool and taste to decide if it's sweet enough for your preference.
- Use as a topping for a cheesecake, layer in a parfait, bake it into a crisp or dollop onto yogurt or granola.
RHUBARB AND STRAWBERRY COMPOTE
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)
Provided by ellie_
Categories Dessert
Time 1h24m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
- Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
- Stir in strawberries.
- Transfer to a bowl and stir in mint.
- Chill until cold (at least 1 hour).
Nutrition Facts : Calories 187, Fat 0.6, SaturatedFat 0.1, Sodium 7.4, Carbohydrate 46.6, Fiber 4.4, Sugar 39.1, Protein 1.9
STRAWBERRY RHUBARB COMPOTE
This quick compote will be a hit for your family. I love to add it to ice cream.-Fay Bellgardt, Montrose, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.
Nutrition Facts :
BAKED RHUBARB COMPOTE WITH FRESH STRAWBERRIES
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.
- Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream.
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