Best Strawberry Rhubarb Compote Recipes

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.

STRAWBERRY RHUBARB COMPOTE

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.

STRAWBERRY RHUBARB COMPOTE

Steps:

• 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.

RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT

Steps:

• Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day head. Keep chilled.)

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE

Steps:

• BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
• Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
• Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
• When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
• FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
• ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
• Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
• Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
• COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
• Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
• TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
• In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
• TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.

STRAWBERRY RHUBARB COMPOTE

Steps:

• Pre-heat burner to medium high heat.
• Combine all the ingredients in a small pot on medium high heat. Allow to boil for about 4-5 minutes, then bring to a simmer.
• Allow to simmer for about 20 minutes on medium to low heat, stirring occasionally. Compote will be done when strawberries are completely soft and broken down, and the rhubarb is mostly broken down and slightly transparent.
• Let cool for about 10 minutes.
• Pour over greek yogurt, cereal, pancakes, or anything your heart desires! Refrigerate the remainder of the compote.

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 GINGER AND LIME

Steps:

• Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.

COCONUT MILK CUSTARD WITH STRAWBERRY-RHUBARB COMPOTE

Steps:

• Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2-3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, squeezing the cheesecloth to extract all of the coconut milk. Discard coconut solids.
• Vigorously whisk egg yolks and granulated sugar in a medium saucepan until mixture is pale and smooth, 2-3 minutes. Whisk in potato starch and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Gradually whisk in coconut milk.
• Set saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a custard-like consistency and coats the back of the spoon, 5-7 minutes. Remove from heat and use a rubber spatula to push custard through another fine-mesh strainer into another large bowl. Let cool slightly, stirring occasionally. Divide custard evenly into ramekins (about 1/2 cup custard per ramekin) and chill until set, 2-3 hours.
• Meanwhile, cook rhubarb, strawberries, and brown sugar in a large skillet over medium heat, stirring occasionally, until fruit is soft and juicy, 5-7 minutes. Remove from heat and let cool, then chill until ready to serve.
• To serve, top custards with strawberry-rhubarb compote and sprinkle with pistachios.

GINGERED RHUBARB-STRAWBERRY COMPOTE

Steps:

• Trim rhubarb, removing any peel that comes off easily. Cut into 1 1/2-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
• Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
• Cool and, if there is time, chill.

RHUBARB-STRAWBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
• Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE

Steps:

• Make crepes:
• Stir flour, sugar and salt in large bowl. Whisk eggs, milk, butter and vanilla in medium bowl to blend. Add to dry ingredients and whisk until smooth.
• Spray with vegetable oil spray and heat over medium-low heat. Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly. Cook until edge of crepe is light brown, about 1 minute. Loosen edges of crepe gently with spatula. Carefully turn crepe over. Cook until beginning to brown in spots, about 30 seconds. Transfer crepe to plate. Place paper towel atop crepe. Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes.
• For filling:
• Mix farmer cheese and cream cheese in large bowl to blend. Stir in sugar, egg yolks, vanilla extract and ground cardamom.
• Place 1 crepe on work surface. Place 2 tablespoons filling 3-inch-long log just below center. Fold bottom of crepe over filling. fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined dish. Repeat with remaining filling and crepes.(Can be made 1 day ahead. Cover; chill overnight)
• For compote:
• Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes. Add rhubarb and stir until just tender, about 3 minutes. Transfer to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate. (Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.
• Preheat oven to 200°F. Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat. Place 5 blintzes, seam side down, in skillet. Cook until golden brown and crisp, about 5 minutes per side. Transfer blintzes to baking sheet; keep warm in oven. Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches. Place blintzes on plates. Sprinkle with powdered sugar.

STRAWBERRY RHUBARB COMPOTE WITH MATZO STREUSEL TOPPING

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Prepare compote:
• Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13- by 9- by 2-inch) baking dish.
• Make topping and bake:
• Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 40 to 45 minutes. Cool to warm on a rack before serving.

TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE

Steps:

• Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
• Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
• In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
• Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
• Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
• Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.

RICOTTA MASCARPONE BLINTZES WITH RHUBARB-STRAWBERRY COMPOTE

Steps:

• Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
• With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
• Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
• Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.

STRAWBERRY RHUBARB BREAD PUDDING WITH STRAWBERRY RHUBARB COMPOTE AND CLOTTED CREAM

Steps:

• 1. Preheat oven to 350°F. 2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan. 3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes. 4. While bread pudding is baking, combine compote ingredients in a saucepan and simmer over medium low heat until reduced and thickened to a soup jam consistency. Remove from heat. 5. Remove bread pudding from oven, let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan. 6. Slice bread pudding like a cake and serve with compote and a dab of clotted cream (or other dairy).

GRILLED RHUBARB AND STRAWBERRY COMPOTE WITH GRILLED POUND CAKE

Steps:

• Preheat a grill for cooking over medium-high heat.
• Combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, zest of 1 orange and 1/8 teaspoon salt in a large bowl. Lay out 2 large sheets of heavy-duty foil (or doubled layers of regular foil). Divide the rhubarb-strawberry mixture evenly between the 2 sheets of foil. Bring the long ends together and fold twice to seal; fold in the short sides to seal, leaving room for steam. Place the 2 foil packs on the grill. Cook, uncovered, 15 minutes. Remove from the grill and lower the grill temperature to medium. Carefully open the foil packs, making sure to avoid contact with the hot steam. Let cool long enough so the packets are not steaming before serving.
• Meanwhile, using an electric mixer, beat together the heavy cream, sour cream, remaining orange zest and 2 tablespoons sugar in a large bowl until thick and fluffy. Keep refrigerated until ready to serve.
• Grill both sides of each pound cake slice, 1 to 2 minutes per side, using a metal spatula to flip and remove them.
• Serve each grilled pound cake slice with some compote and a dollop of the cream.

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.

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!