Jun
08

Strawberry-Rhubarb Compote Over Vanilla Bean Coconut Milk Ice Cream In Waffle Bowl

OMG!!! I made this delicious strawberry-rhubarb compote from the fresh strawberries and rhubarb stalks I received this week from my CSA share. I poured it over vanilla bean coconut milk ice cream in a vegan waffle bowl. Yum!! This compote would also be great over soy yogurt, vegan pancakes or waffles, oatmeal or over a vegan vanilla cake.

STRAWBERRY-RHUBARB COMPOTE

Ingredients:

2 long rhubarb stalks, cut into 3/4 inch slices

2 medium apples (peeled, cored, and diced)

1/3 cup organic evaporated cane juice sugar

1/2 cup water

4 cups strawberries, hulled and halved

Directions:

Combine rhubarb, apples, sugar and water (just enough water to cover these ingredients) in a 3 quart saucepan with a heavy bottom. Bring to a boil, lower heat and simmer for about 10 minutes, stirring occasionally. When fruit is tender, mash apples and rhubarb into a sauce (I used an immersion blender but a hand-held masher is fine). Add strawberries and stir for about 5 minutes over low heat. That’s it! You can taste it and add more sugar, if desired.

You can serve the compote warm or cold and eat it alone or use as a topping for anything you desire. I topped vanilla bean coconut milk ice cream in a vegan waffle bowl with the compote and it was delicious!

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