Rhubarb-Strawberry Compote

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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.

Submitted by Marianne

Published on June 19, 2020

3

Prep Time:

10 mins

Cook Time:

10 mins

Additional Time:

30 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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.
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.

Cook's Note:

You can use vanilla extract instead of vanilla sugar. Stir in about 1/2 teaspoon after the cornstarch, when the rhubarb compote is off the heat.

Nutrition Facts (per serving)

186	Calories
1g	Fat
46g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 186
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 6mg	0%
Total Carbohydrate 46g	17%
Dietary Fiber 4g	15%
Total Sugars 36g
Protein 2g	3%
Vitamin C 81mg	90%
Calcium 101mg	8%
Iron 1mg	4%
Potassium 492mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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