Strawberry-Rhubarb Compote with Ginger and Lime


Ingredients

  • 2 pounds strawberries, halved if large
  • 1 pound rhubarb, cut into 3/4-inch pieces
  • 3 tablespoons minced crystallized ginger
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon grated lime peel

Recipe Preparation

  • Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.

Reviews Section

6 Rhubarb Recipes Sure to Make You a Fan

Rhubarb-Strawberry Galette: like having a crown of flowers for dessert.

Still on the fence about rhubarb? It’s understandable. The ruby-hued stalks you spy at the market and grocery store this time of year may be pretty, but aren’t they just like celery?

Nope. The plant was nicknamed “pie plant” by early American colonists, who awarded it that moniker because it was just so suited to baking. The vegetable so often treated like a fruit is tart, yes, but it takes very kindly to sugar and other sweeteners. (And boy howdy, does it love strawberry.) Though you might occasionally spy it in savory treatments like sauces for a duck dish, you’ll most often see it in pies and tarts, where its tartness is mellowed and its texture delightful. Bonus: It’s just packed with calcium.

If you’re ready to give rhubarb a whirl or already love it, make sure you’re discarding its toxic leaves. Look for heavy, crisp stalks with taut, shiny skin, and avoid dry, fibrous, rubbery stalks. Store the stalks wrapped loosely in aluminum foil in the refrigerator, all the better to prevent the gas it emits (called ethylene) from over-ripening it. It should stay for up to two weeks, refrigerated, this way. (Once chopped, you can also freeze it!)

Here are five of our favorite rhubarb recipes (“rhubipes”?) to try right now.

Those of us who adore pork know it can be fatty as all get out. It’s delicious, yes, but it’s important to have something bright, tart or acidic to cut through the fat. These grilled double-cut pork chops come with a rhubarb mostarda that’s just the thing. Sparkling with ginger, garlic, red wine vinegar, sugar and mustard, it’s savory and sweet at once, putting rhubarb’s tart quality to its best use.

Mother’s Day is Sunday, folks, but brown butter pound cake is forever. Make it to impress Mom (or whip up these homemade gifts). Revel in the aroma brown butter contributes to your home. Steal secret spoonfuls of this strawberry-rhubarb compote later, when everyone is asleep, over vanilla ice cream. You deserve it.

Doesn’t the look of this tart say it all? North Carolina chef Katie Button dreamt this one up. The crust utilizes zero white flour, just sorghum flour and rice flour, so it’s gluten-free. (Mascarpone is one of the secret ingredients binding the crust and keeping it unctuous.) On top, layer strawberries and rhubarb, that most beloved spring duo, with a float of mascarpone whipped cream. It’s like a buoyant wedding dress in tart form.

Need something even more dramatic? Pavlova is your gal. Baked meringue topped with rhubarb-strawberry compote and crème anglaise (instead of the more traditional whipped cream) is simply ethereal. It’s the sort of knockout dessert you could serve after an evening of burgers, grilled chicken or even delivery pizza and elevate the whole evening. (We’d suggest Moscato d’Asti, Riesling or a Brut Champagne to sip alongside.)

Grunts, slumps, sonkers and pandowdies: It’s not an SNL sketch it’s a fruit dessert. This pandowdy is decidedly not dowdy thanks to the filling’s crimson sheen. It comprises rhubarb and raspberry, yet another sweet fruit that melds beautifully with rhubarb’s tartness. The best part? This dessert is ready in well under an hour, so you can give rhubarb a try without spending too much time on it.


Strawberry Rhubarb Lemonade with Lime, Mint, Vanilla and Ginger

Rhubarb is one of those veggies that you almost can’t call a vegetable in the classical eggplant-cucumber-peas kind of way. It’s flavor is too sour and sweet, and it just contains too much liquid to be cooked like normal vegetables.

But… I love it nevertheless! ❤️

I think strawberry rhubarb crumble is one of the most delicious desserts you can have, and a simple rhubarb compote served with some yoghurt makes a great breakfast. Unfortunately though, other than using it for dessert or breakfast, rhubarb is not very versatile.

So, to tell you the truth, I still had rhubarb in my garden until this weekend.

I know, I know, rhubarb is officially a spring vegetable, but I just had so much that I kind of got sick of all the rhubarb crumbles and rhubarb compotes *first world problems* and I just didn’t harvest it.

And that my friends, is the reason this rhubarb recipe comes completely out of season to most of you, sorry!

I can tell you though that this lemonade is absolutely worth buying out-of-season rhubarb for!

The strawberries, and vanilla give some sweetness to it, whereas the rhubarb, lime and mint give a fresh kick and the ginger adds a nice nutritional punch and a very subtle spicy and warm flavor. Even if you don’t really like ginger (like me!) don’t leave it out in this recipe! It really adds something special.

If you want, you can even add a little shot of vodka/tequila/your choice of alcohol into the mix and serve it as a cocktail for a party. Everybody will love it!


Rhubarb Breakfast Recipes

Breakfast is the perfect time for rhubarb and the sweet/tart flavor works wonderfully in all manner of baked goods.

Personally, I’m a fan of a scoop of rhubarb jam on top of a bowl of plain yogurt, with gives you a way to enjoy rhubarb for breakfast without turning on the oven. But that’s not nearly as decadent as these tasty rhubarb recipes…

Rhubarb Breakfast Cake from The View from Great Island


10 New Ways to Love Strawberry-Rhubarb

Strawberry-rhubarb pies and jams? Sure, bring ’em on—but there’s so much more to this tart-sweet combination than that. These 10 recipes have us falling in love with all things strawberry-rhubarb, all the time.

Strawberry and rhubarb compote is the perfect match for a cinnamon and ginger cookie base.

Strawberry Rhubarb Crisp
The only thing better than juicy compote with a crisp topping is juicy compote with a crisp topping AND ice cream.

These scones come together in a mere 20 minutes. Finish with a spread of strawberry jam, and you’re good to go!

This buttermilk ice cream base rounds out the sweetness and sharpness of these two fruits. It’s a must-try combination.

This sangria features juicy strawberries, tart rhubarb, lime and mint. It’s best served outside on a warm summer night.

This chia pudding is the only motivation you need to get out of bed in the morning. The compote is also delicious on oatmeal, yogurt and more!

These dairy-free popsicles are a refreshing summer treat.

Rhubarb adds just the right amount of tartness to a sweet strawberry margarita.

These lightened-up muffins call for Greek yogurt instead of milk and applesauce instead of oil. A delicious way to start (or end) your day!

Skip the store-bought stuff. Homemade strawberry-rhubarb jam is the accompaniment your toast, pancakes, oatmeal and yogurt have been missing.


Rhubarb Vodka

  • Quick Glance
  • (4)
  • 15 M
  • 15 M
  • Makes 24 (2-ounce) servings

Special Equipment: Patience

Ingredients US Metric

  • 1 pound young pink rhubarb stalks, trimmed and cut into 3/4-inch lengths (about 4 cups)
  • 1 3/4 cups granulated sugar, or less to taste
  • 3 3/4 cups vodka

Directions

Place the rhubarb in a 1 1/2-quart jar. Add the sugar and shake everything together. Place the lid on the jar but do not seal it tightly. Let the sugar and rhubarb sit overnight at room temperature to draw the juice from the stalks, shaking or stirring the mixture occasionally to dissolve the sugar.

The next morning, pour the vodka into the jar, shake, and seal. Let sit at room temperature for 4 weeks, shaking the jar every so often. [Editor’s Note: Yep. You heard us. Four weeks. Patience. It’s a virtue.]

To sip your rhubarb liqueur, pour the liqueur out into glasses or strain everything through a cheesecloth-lined nylon strainer into a bottle. The rhubarb vodka will keep for a year, though the pretty pale hue will fade with time.

Infused Vodka Variations

Make the same as for the rhubarb liqueur, filling the jar with ripe peaches (or apricots), preferably organic, that you’ve pitted and sliced.

Peel the zest from 1 lemon, preferably organic, cutting away any bitter white pith. Add the zest to 4 cups vodka in a large jar. Let sit for 2 to 4 days, depending on how strong you want the flavor to be. Strain the vodka into a bottle.

Make the same as for the lemon, but use sprigs of dill instead of lemon zest into the vodka.

Put 1 cinnamon stick and 2 cardamom pods in the vodka (you can just add these straight to the bottle), and leave them there indefinitely. No need to strain the vodka before imbibing. Good for winter imbibing.

Recipe Testers' Reviews

I had a bag of frozen rhubarb from my garden and was looking for something to do with it. This rhubarb vodka recipe definitely fit the bill, as I was hoping it'll bring a hint of spring when I need it most. I used frozen rhubarb and the finished product is a pretty pale pink and full of rhubarb flavor. The only difficult part about making this liqueur is waiting for it to steep for 4 weeks! I tried it straight, on the rocks, with a squeeze of lime, and with cranberry juice for a rhubarb Cosmo (nice!). I think it would have been perfect with some club soda and an orange slice, but I had neither in the house. It is more potent than it appears, so the addition of club soda would be welcome. And that combo would make a very nice summer cocktail!I only made half the amount indicated in the recipe, so my measurements reflect that. My rhubarb was already cut into 3/4 inch pieces, so I estimated how many would make up a stalk and I tried to pick the pinkest ones. This ended up being about 3 1/2 cups frozen rhubarb. I defrosted it and drained it for 20 minutes or so to remove excess water. I added the sugar and shook the jar periodically whenever I thought of it. All the sugar dissolved in a few hours. The next day, I added the vodka to the mixture. I could cut back on the sugar a bit, as I found it a little sweet for my taste.

This is a work in progress. I made kumquat liqueur rather than rhubarb. I used 2 pounds kumquats, 1 1/2 pounds sugar, and 7 cups vodka. These ingredients have been swimming around in a large glass jar with a rubber seal for 10 days. The small sips that I snitched the first several days and weeks by dipping a spoon into the jar seemed very promising. Over the past year, my kumquat liqueur has been lovely for sipping. The kumquats, along with the liqueur they have been swimming in, have also made a wonderful topping for warm, moist gingerbread. Last weekend I actually came across a long-forgotten bottle of the liqueur in a cabinet. The liqueur was still crystal clear. It was a marvelous digestif after a heavy but delicious dinner of port-braised lamb shanks, and it also went beautifully with a simple apple tart for dessert. I look forward to sipping more of this, thanks to the newly discovered bottle. And, as luck would have it, kumquats are cropping up in the market once again. Perhaps another batch will soon be in the works.

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Comments

Yes, it’s wonderful rhubarb springtime again. My husband concocted this drink a few years ago and every June I give gift bags of all the mixins to friends.

Off Pink Cocktail
2 oz Rhubarb Vodka
1 oz Cointreau
1 1/4 oz Lime Juice
1 dash Peychaud’s Bitters

Shake well over ice, strain into a chilled cocktail glass, garnish with a lime wheel.


Strawberry rhubarb soda syrup

There are a lot of great reasons to make your own soda syrup. You can use real sugar, rather than the HFCS devil that lurks in most bottles. You can make flavors that make you happy, from real seasonal ingredients with complexity and intensity, and you can use up excesses of things in your fridge like, say, the time you assumed strawberries being on sale meant that you were going to eat a few pounds of them before they went bad. You can use the syrup as a foundation for cocktails, because it’s Friday and baby, you’ve earned it, and you can package bottles up as gifts for friends, because you’re just that awesome of a person.



And while every one of these crossed my mind when I made this syrup this week (uh, once my kitchen and bathroom were reassembled), I am not sure any of them are the truth. The truth is not practical, logical or even terribly grown-up it will never make it into a longform think piece about food and culture, thank heavens: I just wanted something pink, tart and pretty in my life, something that fills your kitchen with the smell of cotton candy, sunshine and popsicles as it simmers away on the stove. I wanted spring, and seeing as the weather was not going to provide it for me, I hoped a weeklong dose of ombré green and fuchsia would suffice.


Phew, it’s a good thing none of you thought I was punk rock, because clearly, this post is as twee as anything. Fortunately, there’s a bit of substance beneath the fluff. This syrup tastes intensely like fragrant strawberries and tart rhubarb, laced with a hint of lemon, and it’s miles better than anything I have ordered for $8 from my nearest bespoke restaurant’s mocktail menu. It’s incredibly practical too the pulp leftover from straining the syrup makes a fantastic stir-in to your morning oatmeal, yogurt or even dolloped on top of this weekend’s oatmeal pancakes. But, you know, you can also make it because it’s a brilliant ray of spring — I did not touch the saturation dial on these photos — and there are worse things than opening up your fridge after a long day and finding a hot pink bottle of fizzy refreshment waiting for you.


And for the other side of the world:
Six Months Ago: Better Chocolate Babka
1.5 Years Ago: Purple Plum Torte
2.5 Years Ago: Cumin Seed Roasted Cauliflower with Yogurt
3.5 Years Ago: Quick Chicken Noodle Soup

Strawberry Rhubarb Soda Syrup

Yield: 3 cups, if you’re patient

1 pound strawberries, stems removed and halved
1 pound rhubarb, chopped into 1/2-inch segments
1 cup granulated sugar
1 cup water
1 lemon

Combine strawberries, rhubarb, sugar and water in a large saucepan. Remove several strips of peel from lemon with a knife or peeler and add them to the pot. Bring mixture to a boil and then reduce it to a gentle simmer. Simmer for 20 minutes, or until fruit has completely collapsed, stirring occasionally. Remove from heat, add the juice of half the lemon (or more, to taste) and let fruit cool in syrup for maximum infusion. Once cool, pour mixture through a fine-mesh strainer (or, if you only have a coarse one, line it with cheesecloth or a lint-free towel) press solids with the back of a spoon or spatula to get the most syrup from them. You should have 2 cups right away, but I had to run an errand, left mine sitting in the strainer and was delighted to find 3 full cups of syrup when I got back. Pour into a glass bottle and chill until needed.

Save fruit pulp in a separate container it can be used to stir into plain yogurt, oatmeal or even dollop on pancakes. (Be sure to fish out or at least look out for lemon peels if you do.)

To make 1 glass of soda, pour 2 tablespoons of the syrup in the bottom of a glass, fill with ice and then seltzer or sparkling water. Give it a stir and add more syrup to taste for a large glass, you might use up to 2 tablespoons more. Garnish with a lemon wedge, if you wish. Drink and pretend it’s spring.

Do ahead: Syrup should keep in the fridge for at least three weeks, if not longer.


Rhubarb, Ginger & Strawberry Soup

My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. She passed away while I was still young so I don’t remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck.

Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children.

We made this video for our youtube channel to show how easy it is.

We like this soup because it’s so simple and fresh and comes together in just over 10 minutes. You only need a handful ingredients that you simmer, blend, (chill, if you like) and serve. It has a fruity and tangy flavour and a nice punch from fresh ginger. It’s ideal as a weekday dessert, weekend breakfast or on a brunch table.

The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, whipped cream, ice cream or any dairy free option would also work. All to your preference.

I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would also be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch )

Rhubarb, Ginger & Strawberry Soup
Serves 8

Don’t focus too much on the exact amounts. You can use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the different fruit is, how large the dates are and how sweet flavor you want.
We usually add vanilla powder to this but it’s so expensive at the moment so we left it out. If you have some at home, add it together with the rhubarb in the sauce pan.

5 stalks rhubarb (1/2 kg / 1 lb / 2 cups chopped)
350 – 500 ml / 1 1/2-2 cups cold filtered water
1 big chunk fresh ginger

1 lime, zest
250 g / 1/2 lb strawberries
8-12 soft dates

To serve
Yogurt (or mascarpone, whipped cream or ice cream)

Licorice powder
Edible flowers (or replaced with chopped nuts or seeds)

Trim the rhubarb and chop into 1 inch bits. Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest. Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes.

Pour over into a blender. Add strawberries, dates and a little more water. Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed. And more water if you like it thinner. Place in the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.


Refrigerator Strawberry Rhubarb Jam

Our rhubarb jam with strawberry jello is considered a refrigerator jam.

What is a refrigerator jam?

A refrigerator jam refers to a jam recipe that is immediately stored in the refrigerator after preparation. This keeps the jam from molding and extends the shelf-life. Refrigerator jams typically are prepared without pectin.

Refrigerator jams don’t go through a processing step such as a water bath or pressure-cooking to make it safe to store at room temperature in the pantry. That’s why refrigerator jams need to be stored in the refrigerator.

To extend the life of a refrigerator jam, store in the freezer for up to a year.


Recipe Summary

  • 4 ¼ cups diced rhubarb
  • 4 ¼ cups sliced fresh strawberries
  • 2 tablespoons lemon juice
  • 2 (1.75 ounce) packages powdered fruit pectin
  • ½ teaspoon butter (Optional)
  • 10 cups white sugar
  • 12 half-pint canning jars with lids and rings

Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.

Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


Strawberry Ginger Compote and Homemade Granola Served on Greek Yogurt

My oldest daughter Emily joins me again with a wonderful combination a strawberry compote served with Greek yogurt that is topped with a super nutritious granola. I love it with ice cream too and the compote completed a breakfast I made for Lauren the other day when I used it to top strawberry and cream cheese stuffed French toast. Em helped me cook several dishes this past weekend for her sister and we’ve now got the freezer packed with kale smoothies, spinach lasagna, butternut squash mac and cheese and more…all coming soon to #WaunWednesday! Take it away Em!

When my friend Cindy returned from a long trip to London a few years ago, she was obsessed with a strawberry rhubarb yogurt she had found there. Every time we’d go to the store, she’d look for strawberry rhubarb yogurt, and she would leave disappointed. Not long ago, I ran across a yogurt by a company called Noosa, a yogurt made locally in Colorado, and there it was Strawberry Rhubarb. I called Cindy to tell her of my discovery and she was so excited she asked me to pick her up from her house so she could buy some. RIGHT NOW. And it was good. Their yogurt truly is thick like Greek yogurt, but maybe a little sweeter, with the perfect complement of fruit compote nestled at the bottom.

For this edition of #WaunStrong Wednesday, I decided to play with the idea of recreating Cindy’s favorite yogurt topping, and add some crunchy whole grain granola from a recipe found in the cookbook Grain Mains. I started with frozen strawberries and rhubarb (although you could easily use fresh), and kicked it up with an addition of lime juice, ginger and honey. I opted to use Stevia instead of refined sugar, but the honey nicely balanced out the sweetness. The granola featured a variety of whole grains, including oats, Kamut and barley, and was perfectly sweetened with just a touch of brown sugar and honey. As a crunchy topping to the creamy yogurt and tart compote, it made a for a light and refreshing breakfast parfait I could see using it as well with ice cream for dessert. The pretty pink color is an added bonus, for my sister.


Watch the video: Light panna cotta with strawberry rhubarb compote recipe video


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