Rhubarb, Strawberry and Ginger Compote
Print Category Strawberries & rhubarb stewed Thematic No thematic Source Loblaws Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 250 ml (1 cup) dry white wine or pure apple juice
- 250 ml (1 cup) honey
- 125 ml (½ cup) light brown sugar
- 75 ml (5 tbsp) fresh ginger, grated
- 1,5 kg (3 lb) rhubarb
- 250 g (½ lb) strawberry
- 30 ml (2 tbsp) unsalted butter
Directions
- Heat wine, honey, brown sugar, ginger in a saucepan and cook for 10 minutes. Cover, turn off heat and let rest for 10 minutes.
- Slice rhubarb into 2-3 cm size chunks. Place rhubarb, strawberries and butter in the mixture obtained in step 2 and simmer for about 20 to 25 minutes.
- Let cool and serve on breakfast nut bread, with ice cream or with cake as dessert.
Cook commentary
Serves:
Time: hands-on: 5 min
cooking: 40 min
total prep: 45 min
Chef's Tip: This compote may be kept in the refrigerator for about 3 weeks.
No comment