Rhubarb and Strawberry Compote: A Sweet, Refreshing Dessert
Indulge in the delightful flavors of spring with this Rhubarb and Strawberry Compote - a delectable, homemade sauce that promises to elevate your dessert game. This recipe is not only vegetarian, vegan, gluten-free, and dairy-free, but it's also incredibly easy to make. With a preparation time of just 115 minutes, this compote is perfect for serving a crowd, as it yields 12 generous servings.
Each serving comes in at a mere 74 calories, making it a guilt-free treat that you can enjoy without worry. The compote's vibrant combination of rhubarb and strawberries, enhanced by the subtle notes of lemongrass and vanilla, creates a refreshing balance of sweetness and tanginess that's simply irresistible.
The process is simple: marinate the rhubarb in orange juice and sugar, then cook it gently until it starts to break down. Meanwhile, let the strawberries macerate with their share of sugar and vanilla. Combine the two, and let them simmer together to create a luscious sauce. The result is a versatile topping that can be drizzled over pancakes, waffles, ice cream, or even used as a filling for pies and tarts.
Once cooled, this compote can be stored in the refrigerator for up to four days, ensuring you can enjoy its deliciousness long after the initial batch is gone. Whether you're hosting a brunch, planning a picnic, or simply craving a sweet ending to a meal, this Rhubarb and Strawberry Compote is sure to satisfy.
