Best Rhubarb And Strawberry Compote Recipes

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 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.

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.

RHUBARB AND STRAWBERRY COMPOTE

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).