This delicious compote is divine on top of vanilla ice cream, as pictured. But it’s also fantastic with Angel Food Cake, Poundcake, or other mildly flavored desserts.
On the Ingredients
- Strawberries are a very popular fruit cultivated around the world. They’re not technically a berry, but certainly colloquially so. They’re prized for their sweet flavor and the beauty of their deep red hue. Strawberries are also quite healthy, with many vitamins, minerals, and antioxidants. They’re also low in calories, with a high water content, and low on the glycemic index. (Read more about strawberries.)
- Rhubarb is the edible stalks of a herbaceous perennial plant. The leaves of the rhubarb plant are not edible, but the stalks can be harvested in the early summer and are prized in areas where the plant grows. It has a similar texture to celery. Rhubarb has a very tart flavor, usually mellowed by cooking it with sugar and other fruits. Beyond its delicious taste, rhubarb is high in fiber, nutrients, and antioxidants. (Read more about rhubarb.)
Strawberry Rhubarb Compote
Servings
4-6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesThis delicious compote is divine on top of vanilla ice cream, as pictured. But it’s also fantastic with Angel Food Cake, Poundcake, or other mildly flavored desserts.
Ingredients
2 quarts of fresh strawberries
2 cups sliced rhubarb
1 cup sugar OR monkfruit sweetener
2 tbsp potato starch or cornstarch
1/2 cup water (separated)
Directions
- Slice the strawberries and rhubarb into small pieces and put them in a medium-sized saucepot. Turn the heat to medium-low and add a quarter cup of water to the pot. Cover and let cook for a few minutes.
- Remove the lid when the fruit begins to soften and release its juices. Continue to simmer for several minutes until the mixture is juicy enough for bubbles to form around the fruit. Add the sugar or monkfruit and stir. Once the fruit is broken down into a sauce, make a slurry with the potato starch and remaining water.
- Pour the slurry into the sauce and stir, continuing to cook for another couple of minutes until the sauce has thickened to a loose jam consistency.
- Remove from the heat and allow it to cool for at least 15 minutes before serving. Or, you can allow it to cool completely and store it in an airtight container in the refrigerator until ready to serve.
