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Rhubarb, Strawberry & Mango Compote Recipe

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This recipe for Rhubarb, Strawberry & Mango Compote, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Myers
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs rhubarb, cut into 1/2 inch lengths
1 cup sugar
1/8 tsp ground cloves
grated zest and juice of 1 large orange
1 pint strawberries, sliced in half or left whole if small
1 mango, peeled and chopped in small pieces

Directions:
Directions:
Toss the rhubarb with the sugar, cloves, orange zest and orange juice, then put it in a wide skillet or pot. Cook over medium heat, stirring occasionally. As soon as the rhubarb is tender (some pieces have fallen apart while others are still whole), transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill. As it cools, the red juices will be released. Serve by itself, or with cake or biscotti. Serves 6.

Personal Notes:
Personal Notes:
Rhubarb Compote with Citrus: Add 2 section of blood oranges to the chilled compote. Or cook the rhubarb with 6 kumquats, sliced into thin rounds, seeds removed.
Rhubarb Compote with Star Anise: Make the compote as given, with 2 pieces of star anise in addition to the cloves.

 

 

 

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