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Rhubarb-Strawberry Compote

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2 made it  |  0 reviews   |  2 photos
6

"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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Ingredients

50 m servings 186
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • 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; 0.6 46.3 1.7 0 6 Full nutrition

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