Gingered Rhubarb-Strawberry Compote
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds rhubarb
- 1cup sugar
- Grated rind of one orange
- 1½pounds strawberries
- 3tablespoons chopped crystallized ginger
Preparation
- Step 1
Trim rhubarb, removing any peel that comes off easily. Cut into 1½-inch pieces. Combine with sugar and orange rind and bring slowly to a boil, covered, in a non-aluminum saucepan. Simmer gently for 15 minutes.
- Step 2
Meanwhile wash and stem strawberries and if they are large, halve them lengthwise. Add to rhubarb with the ginger and continue cooking for about 5 minutes, until berries are soft but hold their shape.
- Step 3
Cool and, if there is time, chill.
Private Notes
Comments
very good, but way too much sugar. I would halve it, especially since there's added sugar on crystallized ginger. I served with creme fraiche (yogurt would work, too) to cut the sweetness
Used fresh grated ginger. Next time reduce sugar.
Definitely put less sugar in. Maybe 2/3 c - I eyeballed it. Didn’t have an orange so used lemon zest (fine) and made a parfait with that and Siggis 0 fat vanilla skyr and a crushed up Nature Valley granola bar (was out of homemade granola). Delish!
Used 3/4 sugar out of necessity (it was all I had left!), and finished product was perfectly sweet. Paired this with meringues and whipped cream for an amazing, crowd pleasing Eton mess.
Halved the sugar and added heaping tbsp grated ginger to rhubarb. Added tsp vanilla bean paste with strawberries