Strawberry Compote with Rhubarb - Organic Recipe Video


Difficulty LevelMediumHealth IndexJust Enjoy
Main Ingredient, Interest Group,


 Sugar1 1⁄4 Cup (20 tbs)
 Potato starch3 Tablespoon
 Strawberries2 Pound, trimmed and halved 6 cups
 Rhubarb1 1⁄2 Pound, cut crosswise into 0.5 inch slices 4 cups
 Lemon juice2 Teaspoon
 Finely grated lemon zest1 Teaspoon
 Flour1 1⁄2 Cup (24 tbs)
 Brown sugar1⁄2 Cup (8 tbs)
 White sugar1⁄4 Cup (4 tbs)
 Salt1 Pinch
 Cinnamon1 Teaspoon
 Grated orange zest1 Tablespoon
 Butter8 Ounce, brought to room temperature
 Walnuts/Nuts of choice1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 1184 Calories from Fat 485

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 30.1 g150.5%

Trans Fat 0 g

Cholesterol 121.9 mg

Sodium 80.8 mg3.4%

Total Carbohydrates 172 g57.2%

Dietary Fiber 10.9 g43.6%

Sugars 113.5 g

Protein 10 g20.8%

Vitamin A 32.8% Vitamin C 258.4%

Calcium 23.7% Iron 22.3%

*Based on a 2000 Calorie diet


Prepare compote:

Watch the Organic Strawberry Rhubarb Compote with Streusel Topping video
Stir together sugar and potato starch. Gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13 - by 9 - by 2- inch) baking dish.

Prepare streusel and bake:

Combine flour, sugars, salt cinnamon and zest. Work butter into mixture with your fingers until combined into a crumbly mixture. Add nuts, stir to combine.

Spoon topping over compote. Bake on a sheet pan (to catch the juices) until top is browned and filling is bubbly, about 30-45 minutes. Cool to warm on rack before serving. This can also be served with vanilla bean ice cream.

This video is a creation of organicauthority. For more information, please visit Organic Authority.

Editors Review

All those who are fond of making desserts the organic way, then this is it. The recipe becomes healthy by incorporating organic ingredients in it. You will definitely want to try it out after watching the video.