Rhubarb-Strawberry Compote recipe

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Ingredients

3 cups chopped rhubarb
½ cup white sugar, or more to taste
2 teaspoons vanilla sugar
½ cup apple juice
1 tablespoon cornstarch
1 teaspoon water, or more as needed
3 cups halved fresh strawberries

Nutrition Info

186.1 calories
carbohydrate: 46.3 g
cholesterol: : -
fat: 0.6 g
fiber: 4.2 g
protein: 1.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 6 mg
sugar: 35.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Rhubarb and strawberries are a classic combination. Only the rhubarb is cooked, the strawberries are mixed in raw. I like to serve this compote with chocolate ice cream or over waffles.

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