Photo Credit: Aaron Colussi

Grilled Strawberries and Rhubarb Compote

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Don’t forget dessert when grilling. This treat comes together quickly and cooks on its own while you eat dinner. Add a summer beverage of sparkling water garnished with roasted strawberries as an after-dinner refresher.

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grilled strawberry and rhubarb compote

Grilled Strawberries and Rhubarb Compote

Don’t forget dessert when grilling. This treat comes together quickly and cooks on its own while you eat dinner. Add a summer beverage of sparkling water garnished with roasted strawberries as an after-dinner refresher.
Course: Dessert
Keyword: compote, grill, grilled, grilled fruit, grilling, rhubarb, straberries, vegetarian
Servings: 4
Calories: 267
Author: Kimberly Lord Stewart

Equipment

  • 1 foil 8 x 8 pan plus aluminum foil to cover
  • 2 wooden skewers, soaked in water

Ingredients

  • 2 pounds strawberries; trimmed, washed and dried, divided
  • 2 stalks rhubarb, cut down the center and diced  
  • 2/3 cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 8 basil leaves, stacked and cut into fine ribbons
  • Fresh mint
  • Berry-flavored sparkling water
  • Vanilla ice cream or 4 ounces strawberry-rhubarb yogurt (try Noosa)
  • 8 thin almond Belgian cookies, broken into pieces (try Private Selection Belgian Almond Thins)

Instructions

  • Preheat grill to medium-high heat.
  • Set aside 8 strawberries for drinks. Halve remaining strawberries, and place in a bowl with rhubarb, sugar, salt, vanilla and basil. Toss well.
  • Place fruit mixture in foil pan; cover with foil. Place on center of grill for 30 minutes.
  • Just as fruit finishes cooking, place 4 of the set-aside strawberries on 2 parallel wooden sticks; repeat (this makes them easier to turn). Grill 3 minutes on each side.
  • Fill each glass with ice. Place 2 roasted berries in each glass, add a few mint leaves, and fill with sparkling water.
  • Divide hot berry-rhubarb compote into 4 bowls; top with ice cream or a dollop of yogurt. Sprinkle with broken cookies.

Notes

5 Tips for Grilling Fruits and Vegetables

Grilling brings out the natural sweetness in fruits and vegetables. Here are a few tips from our test kitchen.
  1. Use a grill pan or wooden skewers soaked in water for delicate and small foods.
  2. Vegetables can take the heat, meaning a medium-high heat is fine. Cook fruit over a low fire. If fruit is really ripe, give it only a few minutes on each side or it will dry up.
  3. Place halved stone fruits like peaches, plums and nectarines directly on the grill grate. Drizzle fruits with honey, and top with slivered almonds. For bananas: Leave them in their skins, and cut them down the middle, fill with chocolate chips, and wrap in heavy-duty foil; grill for 10–15 minutes.
  4. Thickly cut pineapple is lovely when grilled. Serve with coconut shavings and a squeeze of lime.
  5. Halve and score summer squashes and eggplant with a crisscross pattern over the flesh. Salt them ahead of time, and place cut-side down on paper towels or racks to draw out the water. Squeeze out any excess water; season with oil, salt, pepper and dried herbs of choice. Grill cut-side down first.

Nutrition

Calories: 267kcal | Carbohydrates: 56g | Protein: 3g | Fat: 4g | Sodium: 205mg | Fiber: 4g | Sugar: 42g
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