in Dessert Recipes

Rhubarb and strawberry compote

updated

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Ingredients for 1 servings:

  • 100 g rhubarb, finely chopped
  • 100 g strawberries, chopped
  • 50 g sour cherry juice
  • 2 tbsp cornstarch or pudding powder
  • possibly sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Combine cherry juice and rhubarb in a saucepan, adding 1 tablespoon of sugar if desired (although the juice is usually sweet enough). Boil the rhubarb only briefly so it doesn’t completely break down. Dissolve 2 teaspoons of cornstarch (or pudding mix) in a little cold water and add to the rhubarb. Add the strawberries and taste to see if they’re sweet enough. Let cool and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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