Strawberry Rhubarb Compote With Vanilla Bean-Infuse

Name: Strawberry Rhubarb Compote With Vanilla Bean-Infused Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Compote:; 2 cups quartered fresh strawberries; 2 cups chopped rhubarb; 1/2 cup honey; 1 orange, juiced; 1 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; Coconut Cream:; 2 (14 ounce) cans chilled coconut milk; 2 vanilla beans; 2 tablespoons honey

Servings: persons

Compote:
2 cups quartered fresh strawberries
2 cups chopped rhubarb
1/2 cup honey
1 orange, juiced
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Coconut Cream:
2 (14 ounce) cans chilled coconut milk
2 vanilla beans
2 tablespoons honey

1
Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
2
Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
3
Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
4
Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
5
Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
6
Serve whipped coconut cream over chilled compote.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Compote:, 2 cups quartered fresh strawberries, 2 cups chopped rhubarb, 1/2 cup honey, and more.

Yes, Strawberry Rhubarb Compote With Vanilla Bean-Infused Coconut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strawberry Rhubarb Compote With Vanilla Bean-Infused Coconut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions