• 8servings
  • 246calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, C
MineralsZinc, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds strawberries

  2. 1 1/2 pounds fresh rhubarb

  3. About 3/4 cup sugar

  4. 2 teaspoons cornstarch

  5. 1 vanilla bean (see notes)

  6. 1 teaspoon grated orange peel

  7. 1/2 teaspoon ground cinnamon

  8. 1 quart vanilla ice cream

  9. Lattice Cookies or shortbread cookies, optional

Instructions Jump to Ingredients ↑

  1. Rinse and stem strawberries; cut each in half lengthwise. Rinse rhubarb well; trim off and discard ends. Slice stalks crosswise into 3/4-inch pieces.

  2. In a 3- to 4-quart pan, mix 3/4 cup sugar and cornstarch. Add berries and crush with a potato masher. Cut vanilla bean in half lengthwise and scrape seeds into pan. Add vanilla pod, orange peel, cinnamon, and rhubarb. Cover and cook over medium heat, stirring occasionally, until rhubarb is soft when pierced, 15 to 20 minutes. Taste, and add more sugar if desired.

  3. Remove vanilla pod. Spoon compote into bowls. Top with scoops (1/2 cup each) of ice cream and Lattice Cookies.


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