Ingredients with Measurements:
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large saucepan, combine the rhubarb, strawberries, sugar, water, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the sugar dissolves.
3. Reduce the heat to low and simmer for 15-20 minutes or until the rhubarb is tender and the mixture has thickened.
4. Remove from heat and stir in the vanilla extract.
5. Let the compote cool to room temperature before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
Makes about 2 cups of compote
Nutritional information:
Per serving (1/4 cup):
Calories: 70
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 16g
Protein: 0g
Substitutions for ingredients:
- Honey or maple syrup can be used instead of sugar.
- Orange juice can be used instead of lemon juice.
- Frozen rhubarb and strawberries can be used instead of fresh.
Variations:
- Add a pinch of cinnamon or ginger for extra flavor.
- Use other berries such as raspberries or blueberries instead of strawberries.
- Serve the compote warm over ice cream or pancakes.
Tips and tricks:
- Be sure to stir the compote occasionally to prevent it from sticking to the bottom of the pan.
- Adjust the amount of sugar to your taste preference.
- The compote will thicken as it cools.
Storage instructions:
Store the compote in an airtight container in the refrigerator for up to one week.
Reheating instructions:
Reheat the compote in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the compote in a glass jar or bowl with a sprig of mint or a slice of lemon for garnish.
Garnishes:
Mint leaves, lemon slices, or whipped cream.
Pairings:
Serve the compote with yogurt, oatmeal, or waffles.
Suggested side dishes:
Biscuits, scones, or toast.
Troubleshooting advice:
- If the compote is too thin, continue to simmer over low heat until it thickens to your desired consistency.
- If the compote is too thick, add a splash of water or orange juice to thin it out.
Food safety advice:
- Be sure to wash the rhubarb and strawberries before using.
- Store the compote in the refrigerator to prevent spoilage.
Food history:
Compote is a French dessert made from fruit that is cooked in a sugar syrup.
Flavor profiles:
The rhubarb and strawberries create a sweet and tart flavor that is balanced by the sugar and vanilla.
Serving suggestions:
Serve the compote as a dessert or topping for breakfast dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A