Strawberry Rhubarb Compote With Vanilla Bean Infused Coconut Cream Recipes

STRAWBERRY RHUBARB COMPOTE

Steps:

• In a large saucepan, combine rhubarb, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Stir in strawberries and ginger. Serve warm or cold.

STRAWBERRY RHUBARB COMPOTE

Steps:

• In large saucepan, bring sugar, orange rind and orange juice to a simmer.
• Add rhubarb; simmer gently until tender, about 15 minutes.
• Stir in strawberries.

STRAWBERRY-RHUBARB COMPOTE

Steps:

• Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
• Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.

STRAWBERRY RHUBARB SAUCE OR COMPOTE

Steps:

• Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
• Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
• The sauce can be served cold or warm. Keep refrigerated.

STRAWBERRY RHUBARB COMPOTE

Steps:

• Cut up rhubarb and strawberries and put into a saucepan on medium low.
• Add honey or maple syrup and stevia (if using).
• Mix to combine.
• Cover and bring to a boil. Watch the pot carefully, stir to prevent from burning.
• Turn heat down to very low. Cover, cook for 5 minutes, until rhubarb releases liquid.
• Remove cover, stir and simmer, still on very low, for 3-5 minutes more until strawberries are tender but not mushy.
• Taste to adjust sweetness.
• Serve warm or chilled topped with yogurt, coconut yogurt or whipped cream.

RHUBARB AND STRAWBERRY COMPOTE

Steps:

• In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
• Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
• Stir in strawberries.
• Transfer to a bowl and stir in mint.
• Chill until cold (at least 1 hour).

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

Steps:

• Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
• Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
• Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
• Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
• Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
• Serve whipped coconut cream over chilled compote.