Velvety Rhubarb Strawberry Compote
Indulge in the deliciousness of this Velvety Rhubarb Strawberry Compote! This delightful sauce combines the tartness of rhubarb with the sweetness of strawberries, creating a perfect balance that's ideal for drizzling over desserts, yogurt, or pancakes. Perfect for showcasing the flavors of spring and summer when both fruits are at their peak, this simple recipe comes together quickly using frozen fruit, making it a convenient treat year-round. Impress your friends and family with this vibrant and flavorful compote, which can be served warm or chilled to suit your preferences!
4
Servings
38
Calories
6
Ingredients
Ingredients
water
1 cup (None)
sugar
3/8 cup (None)
tapioca flour
1 1/2 tablespoons (You can substitute with cornstarch; however, tapioca flour yields a clearer sauce.)
salt
1/4 teaspoon (None)
frozen rhubarb
10 ounces (None)
frozen strawberries
10 ounces (None)
Instructions
1
In a medium saucepan, pour in the water and whisk in the sugar, tapioca flour, and salt until well combined.
2
Place the saucepan over medium heat, stirring constantly until the mixture thickens and becomes clear, about 5-7 minutes.
3
Add the frozen rhubarb to the thickened mixture and cook for an additional 5-7 minutes, or until the rhubarb is tender.
4
Carefully stir in the frozen strawberries, allowing them to heat through for another 3-4 minutes.
5
Remove from heat and let cool slightly before transferring to a serving dish or storage container.
6
The compote can be enjoyed warm or chilled. Store leftovers in the refrigerator for up to a week.
Nutrition Information
0g
Fat
9.75g
Carbs
0.25g
Protein
0.5g
Fiber
7.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Rhubarb Strawberry Compote?
It is a delightful, vibrant fruit sauce that balances the tartness of rhubarb with the sweetness of strawberries, thickened to a velvety consistency.
What are the main ingredients needed for this compote?
The recipe requires water, sugar, tapioca flour, salt, frozen rhubarb, and frozen strawberries.
Can I substitute tapioca flour with something else?
Yes, you can substitute tapioca flour with cornstarch, although tapioca flour is recommended because it yields a clearer sauce.
How many calories are in one serving?
Each serving of this compote contains approximately 38 calories.
Is this recipe high in fat?
No, this recipe contains 0g of fat per serving.
How long does it take to cook the base mixture?
The water, sugar, tapioca flour, and salt mixture should be stirred over medium heat for about 5-7 minutes until it thickens and becomes clear.
Can I use fresh fruit instead of frozen?
While the recipe specifies frozen fruit for year-round convenience, fresh rhubarb and strawberries can be used, though cooking times may vary slightly.
How should I store the leftover compote?
Store leftovers in a covered container in the refrigerator.
How long will the compote stay fresh in the refrigerator?
The compote can be kept in the refrigerator for up to one week.
Can this compote be served warm?
Yes, it can be enjoyed warm immediately after cooking or chilled depending on your preference.
What can I serve this compote with?
It is perfect for drizzling over desserts, yogurt, pancakes, or waffles.
How many servings does this recipe make?
This recipe makes approximately 4 servings.
How much sugar is in each serving?
There are 7.5g of sugar per serving.
Is this recipe gluten-free?
Yes, both tapioca flour and cornstarch are gluten-free, making the recipe suitable for a GF diet.
What is the total carbohydrate count per serving?
Each serving contains approximately 9.75g of carbohydrates.
How long do I cook the rhubarb?
The rhubarb should be cooked in the thickened mixture for about 5-7 minutes or until tender.
When do I add the strawberries?
Strawberries are added after the rhubarb is tender, and cooked for another 3-4 minutes to heat through.
Does this recipe contain fiber?
Yes, it provides about 0.5g of fiber per serving.
Is there any protein in this sauce?
There is a very small amount of protein, approximately 0.25g per serving.
Is this compote freezer-friendly?
Yes, this compote can be frozen for later use, making it great for meal prep.
Can I use a different sweetener?
While 3/8 cup of sugar is called for, you could experiment with honey or maple syrup, though it may change the clarity and final flavor.
Why is it called 'velvety'?
The use of tapioca flour creates a smooth, glossy, and thick texture that feels velvety on the palate.
What equipment do I need?
You will need a medium saucepan and a whisk.
Is the rhubarb supposed to be soft?
Yes, you should cook it until it is tender before adding the strawberries.
Does this recipe contain cholesterol?
No, this fruit-based sauce is cholesterol-free.
What size bag of frozen fruit should I buy?
The recipe requires 10 ounces each of rhubarb and strawberries.
Can I make this if I am not an experienced cook?
Absolutely, this is categorized as an easy recipe with simple instructions.
How much salt is in the recipe?
The recipe uses 1/4 teaspoon of salt to help balance the sweetness.
Is it better to serve it cold or hot on pancakes?
Most people prefer it warm over pancakes, but it is delicious both ways.
What category does this recipe belong to?
It is categorized under Sauces.