Chef Deborah Madison

Rhubarb, Strawberry and Mango Compote

Name: Rhubarb, Strawberry and Mango Compote
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: French
Ingredients: 1 1/2 pounds Rhubarb, greens discarded and stems cut into 1/2 inch pieces; 1 cup sugar; 1/8 teaspoon cloves, ground; 1 large organic orange, grated zest and juice; 1 pint organic strawberries, sliced in half (or left whole if small); 1 Sapurana Mango, peeled and cut sliced into small pieces

Rated 5.0 stars by 1 users

Servings

6 - 8 servings

Prep Time

10 minutes

Cook Time

20-30 minutes

Author:

Chef Deborah Madison

Serve with pound or sponge cake, shortbread cookies, or with vanilla cream or frozen dessert. This compote is also delicious for breakfast.

Ingredients

1 1/2 pounds Rhubarb, greens discarded and stems cut into 1/2 inch pieces
1 cup sugar
1/8 teaspoon cloves, ground
1 large organic orange, grated zest and juice
1 pint organic strawberries, sliced in half (or left whole if small)
1 Sapurana Mango, peeled and cut sliced into small pieces

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Directions

Toss the rhubarb with the sugar, cloves, orange zest and juice, then place in a wide skillet or pot. Cook over medium heat, stirring occasionally.
As soon as the rhubarb is tender - so some pieces will 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.

Rhubarb, Strawberry and Mango Compote