A versatile compote, use as pie filling, ice cream topping, or eat as is ( that's what I do)

My dad gave me a HUGE bunch of rhubarb from his garden so I wanted to use up a lot. This is one of the easiest ways I know - just stew the rhubarb with sugar or honey (as much as you like really). I heard it was good with cloves and star anise so I threw those in too, but you could do it plain or throw in some strawberries, apples, etc.Enjoy on bread, with yogurt, ice cream or anything else that sounds good with a tart & sweet sauce :)

Easy and yummy, you can used many kind of fruit as you like and adjust the sugar

So quick and easy and great with frozen fruit.

Put over ice cream, use for short cake, or just eat it with a spoon-- it's that good!

An easy smoothie using fruit juice, milk, and fruit of your choice. Milk could also be replaced with water or more fruit juice. If the smoothie is a little too thick, feel free to add more liquid.For mine, I used...- Pineapple Juice- Almond Milk- Dole Tropical Fruit Blend with Dragon Fruit

I bought two peaches. I turned one into compote and then into a gelée, and ate the other with ice cream.When eating as a compote, it seems that you can use 25% of the water for sugar.I use agar. The transparency shows a faint hint of the peach color. Make sure to boil the agar. It is different than using gelatin (it's more transparent!). Recipe by commeline.It's delicious paired with blancmange, which you can learn how to make here: https://cookpad.wasmer.app/en/recipes/148229-simplified-recipe-blancmange

The cover of a magazine featured a whole orange compote so I decided to make this. It was delicious, so I uploaded the recipe.■ The oranges I used were 250 g each■ In Step 3, simmer until the oranges can be easily pierced through with a bamboo skewer■ The compote is delicious paired with vanilla ice cream or yogurt■ It keeps in the refrigerator for around 10 days Recipe by Cookie shiasu

Here i am attempting to recreate the famous strawberry and watermelon cake by #blackstarpastryHowever, the ingredients are not the same as the recipe.

Rhubarb is ready and must all be harvested before summer, or it gets woody here in California. We make pint jars of rhubarb compote and freeze them to use for year round desserts. Also delicious rhubarb strawberry pies that freeze well. And drink fresh rhubarb juice. And save rhubarb syrup.And we make a very refreshing rhubarb wine, an Amish Farm tradition I learned working in Iowa. Called Piestengel wine, pie stalk wine.#CA2025

I wanted to try making a hard jello using only orange juice (without water).I think adding just a tiny bit of sugar makes it taste better, but the amount I add is really small. But no sugar at all is perfectly okay!Instead of orange juice, you can try using your favorite juice. I make this with freshly squeezed orange juice, but you can also buy 100% orange juice from the stores. Try to enjoy this with delicious juice if you can. I eat this a lot on hot days as a refreshing treat, and since it contains gelatin, there's also collagen and protein to add some nutrition for your health. Recipe by Spain

I made this easy and simple flavoured compote because I wanted to make a cake using peach compote. Recipe by Bypy