Simple Strawberry-Rhubarb Compote
Simple Strawberry-Rhubarb Compote blends tender rhubarb with a hint of strawberry brightness for a sweet-tart sauce that’s silky and spoonable. It’s lovely over yogurt, pancakes, or ice cream, and makes a versatile topping for brunch or a light dessert. The strawberry gelatin brings a nostalgic fruitiness and a smooth, jammy finish.
- Prep5 mins
- Cook20 mins
- Serves6
- DifficultyEasy
- 1
In a saucepan over medium-high heat, combine the rhubarb, water, and sugar and bring to a boil. Lower the heat and simmer until the rhubarb is soft, 15 to 20 minutes. Stir in the gelatin mix.
- 2
Take it off the heat and allow it to cool to room temperature, about 30 minutes.
- 3
Pour the rhubarb sauce into a bowl. Serve right away, or cover and refrigerate for a chilled sauce.
- Calories 161.97 kcal Moderate
- Protein 2.34 g Low Source
- Carbs 39.09 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 62.08 mg Low Source
- Fiber 4.96 g Moderate
- Sugar 33.63 g High
- Added Sugar 14.73 g High
- Calcium 286.14 mg Good Source
- Iron 0.43 mg Low Source
- Potassium 158.63 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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