Recipe by Dining In

Strawberry-Rhubarb-Apple Compote

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Strawberry-Rhubarb-Apple Compote
Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

2 Hours, 40 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Salt Free

This compote, which calls for frozen fruit, will bring you a taste of summer no matter what the weather outside is like.

Ingredients

Main ingredients

  • 1 package frozen rhubarb

  • 2 (12-ounce) containers frozen sweetened strawberries

  • 8 Cortland or McIntosh apples, peeled and cubed

  • 3 cups water

Directions

Make the Compote

1.

Place all ingredients into six- or eight-quart pot. Bring to a boil over a medium flame. 

2.

Lower flame and simmer for half an hour. Stir once or twice during cooking. 

3.

Cool and refrigerate. Serve cold.

Tips:

Make sure to lower the flame under the compote when it comes to a boil; otherwise, it will boil up and overflow. Keep this in mind any time that you are cooking fruit.

Variation:

To add a bit of tart flavor to this classic Swiss compote recipe, pour in 1/4 cup lemon juice before cooking. To add sweetness, mix in 1/4 cup or more (to taste) of sugar or Splenda any time during or after the cooking process.

Credit

Styling and Photography by Chavi Feldman

Recipe tags

apples chilled compote frozen fruit fruit fruit dessert fruit desserts fruit soup fruit soups fruity desserts rhubarb strawberries strawberry
Strawberry-Rhubarb-Apple Compote

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