We dreamed up this tea-infused berry compote recipe when we started craving the summery flavours of our Strawberry Rhubarb Parfait tea outside of teatime. It’s got all the freshness of ripe strawberries and rich dates, plus a touch of creaminess from our dessert-inspired tisane. But let’s be honest – it’s the tea’s tangy rhubarb punch that really steals the show. We love pairing this bright preserve with Greek yogurt and a sprinkle of pistachios for some added crunch.
Expecting company? This sweet-yet-healthy dessert is sure to impress. Just grab some clear cocktail glasses and layer the ingredients artfully (we know you have some mad plating skills) for a treat that’s sweet on the eyes, too.
Bonus? It makes for Insta-worthy pics. Make your followers’ mouths water by sharing your shot on Instagram or Twitter using the hashtag #DTrecipes. Who knows, maybe you’ll start a new tea-infused food trend…
Tea-Infused Strawberry Compote with Yogurt
Print recipeIngredients
- 3 Perfect Spoonfuls of Strawberry Rhubarb Parfait tea
- 1 cup hot water
- ¼ cup unsalted, shelled pistachios (or other nuts of your choice)
- ½ cup dates, pitted and chopped
- 2 tsp orange zest
- ½ tsp vanilla extract
- 1 tbsp honey
- 1½ cups fresh strawberries, chopped
- ¼ tsp ground cinnamon
- Yogurt
Directions
| Step 1 | |
| Preheat oven to 350°F. | |
| Step 2 | |
| Toast pistachios on a baking sheet for 5 minutes, until golden brown. Let cool, then chop. | |
| Step 3 | |
| Steep tea in 1 cup hot water for 12 minutes, then strain into a saucepan over medium heat. | |
| Step 4 | |
| Add dates, orange zest, vanilla and honey to steeped tea and simmer gently for 8-10 minutes, or until liquid is reduced by about half. Add strawberries and cinnamon. Cover and let cook for 5 minutes. | |
| Step 5 | |
| Spoon compote over Greek yogurt and top with chopped nuts. Makes 4-6 servings. | |
| Step 6 | |
| Pro Tip: Compote tastes even better when you let the flavours marry overnight in an airtight container in the fridge. | |
