Best Strawberry Rhubarb Compote With Vanilla Bean Infused Coconut Cream Recipes

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Hull the strawberries and cut in half (or in quarters if you're using large strawberries). Peel the rhubarb and cut into 2-inch pieces.
• Put the strawberries and rhubarb in a saucepan with the pomegranate juice and 1/4 cup of the sugar. Bring to a simmer and cook gently until the berries and rhubarb just start to break down, about 10 minutes. Let cool for about 20 minutes. Strain through a fine strainer into a clean saucepan. Spoon out 2 tablespoons of the juice into a small bowl and sprinkle the gelatin over the surface. Reserve the berries and rhubarb in a medium bowl.
• Add the remaining 1/4 cup sugar and the agar to the juice in the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 1 minute. Microwave the gelatin for 30 seconds or heat it gently in a separate saucepan until it melts. Whisk the gelatin into the juice in the saucepan, then whisk in the lemon juice.
• Pour the juices over the strawberries and rhubarb, whisking to break up any clumps and to make sure the juices are well incorporated. Cover with plastic wrap and chill for at least 1 hour before serving.

STRAWBERRY-RHUBARB COMPOTE

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.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
• Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.

STRAWBERRY RHUBARB COMPOTE WITH A VANILLA BEAN COCONUT CREAM

Steps:

• Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
• Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
• Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
• If you find your mixture is fairly runny with a lot of extra juice allow it to.
• simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
• To make the cream topping, open two cans of chilled (24hrs) coconut milk.
• Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
• Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
• Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
• Garnish with fresh mint or chopped nuts and serve!
• Enjoy!