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Strawberry and cardamom compote recipe

Strawberry and cardamom compote recipe

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This spiced strawberry compote takes just 15 minutes to make and you have a delicious, healthy topping for ice cream, yogurt or whatever you fancy. You can even freeze leftovers. See method

  • Serves 4
  • Takes 15 mins
  • 28 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 227g pack strawberries, trimmed and quartered lengthways
  • 1 tsp caster sugar
  • 2 cardamom pods, seeds removed
  • 1 tsp lemon or lime juice
  • vanilla ice cream, to serve (optional)
  • chopped pistachios, to serve (optional)
Low in fat and high in fibre

Each serving contains

  • Energy

    115kj
    28kcal
    1%
  • Fat

    1g 1%
  • Saturates

    0g 0%
  • Sugars

    4g 5%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 4.6g Protein 0.4g Fibre 2.3g

Method

  1. Put ⅔ of the strawberries in a saucepan with the sugar and cardamom seeds. Cook over a low-medium heat for 8-10 mins, gently stirring occasionally, until syrupy and starting to break down. Add the remaining strawberries and lemon juice, cook for 1 min more, then remove from the heat and leave to cool completely. Serve with vanilla ice cream and chopped pistachios, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Strawberry recipes

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