Strawberry-Rhubarb Compote
photo by flower7
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
5 cups
ingredients
- 2 lbs strawberries, halved if large
- 1 lb rhubarb, cut into 3/4 ", pieces
- 3⁄4 cup sugar
- 3 tablespoons crystallized ginger, minced
- 1 tablespoon fresh lime juice
- 3⁄4 teaspoon lime zest
directions
- 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.
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Reviews
-
Note- review is with the substitution of blackberries & red raspberries as I am allergic to strawberries. This was excellent! The flavors just get better with time. I used 1/2 red raspberries & 1/2 blackberries equivalant to the amount of strawberries called for in the recipe. My husband had asked me to make the strawberry rhubarb sauce that he enjoyed as a child. He was really impressed with the new flavor variation of an old favorite. I could see this on a pound cake, vanilla ice cream, with roast pork or even with baked cinnamon sugar tortilla chips (or the tea ring as suggested in the intro). I was also considering making recipe #398401 or recipe #29293, no regrets with this one! Make sure your ginger is minced VERY fine, it is a strong flavor. I did reduce slightly for that reason. Thanks for sharing.
RECIPE SUBMITTED BY
Bev I Am
United States
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