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Strawberry Rhubarb Compote Recipe

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This quick compote will be a hit for your family. I love to add it to ice cream.—Fay Bellgardt, Montrose, Colorado

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Strawberry Rhubarb Compote Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

1/2 cup water
5 cups chopped fresh or frozen rhubarb
2 to 4 tablespoons sugar
2 cups fresh strawberries, halved
1/8 teaspoon ground ginger

Directions

In a medium saucepan, bring water to a boil. Add rhubarb and sugar. Cook 5-10 minutes or until rhubarb is tender, stirring occasionally. Remove from heat; stir in strawberries and ginger. Serve warm or cold. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 52 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Strawberry Rhubarb Compote in Country Woman March/April 1993, p35

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Strawberry Rhubarb Compote

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(1-1) of 1 reviews

Reviewed on May. 25, 2013 by Quiltedbeaders

This is a nice sweet/sour sauce that went wonderful with our pork chops. I added just a squeeze of fresh lime juice and used a slice of fresh ginger instead of the ground ginger. This will be a staple in my refrigerator.