Rhubarb-Strawberry Compote

Name: Rhubarb-Strawberry Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 1 teaspoons ground cinnamon; 1 teaspoon grated orange peel; 680 grams fresh rhubarb; 8 servings Lattice Cookies or shortbread cookies, optional; 680 grams strawberries; 177 milliliters About sugar; 1 vanilla bean (see notes); 946 milliliters vanilla ice cream

Rhubarb-Strawberry Compote might be just the sauce you are searching for. Watching your figure? This dairy free recipe has 507 calories, 7g of protein, and 20g of fat per serving. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. Not A mixture of vanilla bean, strawberries, shortbread cookies, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse and stem strawberries; cut each in half lengthwise. Rinse rhubarb well; trim off and discard ends. Slice stalks crosswise into 3/4-inch pieces.

Ingredients you will need

Strawberries

Rhubarb

In a 3- to 4-quart pan, mix 3/4 cup sugar and cornstarch.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Frying Pan

Add berries and crush with a potato masher.

Ingredients you will need

Berries

Potato

Equipment you will use

Potato Masher

Cut vanilla bean in half lengthwise and scrape seeds into pan.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Frying Pan

Add vanilla pod, orange peel, cinnamon, and rhubarb. Cover and cook over medium heat, stirring occasionally, until rhubarb is soft when pierced, 15 to 20 minutes. Taste, and add more sugar if desired.

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Orange Zest