Strawberries and rhubarb are a traditional pairing. While the strawberries are combined fresh, just the rhubarb is cooked. I enjoy topping waffles or serving this compote with chocolate ice cream.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups chopped rhubarb
- ½ cup white sugar, or more to taste
- 2 teaspoons vanilla sugar
- ½ cup apple juice
- 1 tablespoon cornstarch
- 1 teaspoon water, or more as needed
- 3 cups halved fresh strawberries
Instructions
- Combine rhubarb, sugar, and vanilla sugar in a pot and marinate for 30 minutes. Stir in apple juice and bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
- Stir cornstarch with a little bit of water and stir into the rhubarb. Bring to a boil and remove from heat. Cool completely. Stir in strawberries before serving.
- You can use vanilla extract instead of vanilla sugar. Stir in about 1/2 teaspoon after the cornstarch, when the rhubarb compote is off the heat.
Reviews
also very good with vanilla ice cream!