RHUBARB COMPOTE
Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
- Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g
NORWEGIAN RHUBARB COMPOTE
Posted for ZWT 6. Adapted from norway-hei.com Can be enjoyed warm or chilled. Number of servings is an estimate.
Provided by noway
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut rhubarb into 1/2 inch pieces.
- Heat water and ¾ cup sugar to boiling, stirring occasionally.
- Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
- Thickening:.
- Mix ¼ cup water and cornstarch; stir into rhubarb.
- Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
- To serve:.
- If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
- Pour into serving bowl or individual dessert bowls.
- When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
- Pipe cream through decorators' tube or spoon onto rhubarb compote.
ROASTED RHUBARB COMPOTE
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.
RHUBARB COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap and stir.
- Meanwhile, break the shredded wheat into smaller pieces in a bowl. Dust with confectioners' sugar and cinnamon.
- Spoon the rhubarb compote into bowls, top with ice cream and sprinkle with the shredded wheat.
Nutrition Facts : Calories 221 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 30 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 2 grams, Sugar 29 grams
RHUBARB COMPOTE
Provided by Mary Cech
Categories Sauce Dessert Low Fat Quick & Easy Lemon Spring Vegan Rhubarb Simmer Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
RHUBARB COMPOTE
Steps:
- Combine all of the ingredients, except for the tapioca, in a saucepan over medium heat to extract the juices, and then cook until the rhubarb is al dente. Add the starch and simmer until the compote thickens. Remove from the heat and transfer to a hotel pan to cool. Serve with Streusel.
- Preheat oven to 300 degrees F.
- Cream together the butter and sugar in a mixing bowl. Add flour, combine until pebbly.
- Press together in your hand. Break off pieces and bake until golden brown
RHUBARB COMPOTE
One of my favourite ways to prepare rhubarb! I love this spooned over a dish of low-fat cottage cheese for breakfast or lunch. A simple, yet delicious compote.
Provided by Elly in Canada
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- This is prepared in a double boiler. Put a few inches of water in the bottom part of the pot and bring to gentle boil.
- In top of double boiler over direct heat, bring sugar and water to boil. When the mixture is boiling, place the pot over the gently simmering water in bottom of double boiler.
- Add the chopped rhubarb and orange rind to the sugar water mixture, stir.
- Cover and cook, without stirring, for 15 to 20 minutes or until rhubarb is tender. The pieces will remain whole!
- Turn off heat; allow the rhubarb to cool in the pan over hot water. Discard orange rind.
- Enjoy!
- I like to serve this warm or cold, either way it is delicious!
- Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango or pineapple tidbits, good to serve over ice cream, frozen yogurt or a slice of plain cake.
Nutrition Facts : Calories 231.9, Fat 0.4, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 58.3, Fiber 3.3, Sugar 52, Protein 1.6
RHUBARB COMPOTE WITH YOGURT & ALMONDS
My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. -Michael Hoffman, Brooklyn, New York
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.
Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 49mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic exchanges
RHUBARB COMPOTE
Provided by Scott Peacock
Categories Condiment/Spread Sauce Brunch Dessert Low Fat Low Cal Lemon Orange Red Wine Spring Chill Healthy Low Cholesterol Rhubarb Simmer Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
RHUBARB COMPOTE
This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
Provided by Melissa Clark
Categories condiments, jams, jellies and preserves
Time 15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams
RHUBARB COMPOTE
Categories Condiment/Spread Sauce Fruit Quick & Easy Spring Rhubarb Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.
RUM AND RHUBARB COMPOTE
This quick and easy microwave recipe is great with frozen or plain yogurt, spooned over cottage cheese and even delicious on French toast. Use fruit juice in place of rum if desired. Source: Foodland Ontario
Provided by Elly in Canada
Categories Sauces
Time 26m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In an 8-cup microwaveable dish, combine rhubarb, sugar, 2 tbsp of the rum and orange rind.
- Cover and microwave on high for 5 to 6 minutes, stir gently once, cook until rhubarb is tender.
- Stir in remaining rum.
- Let cool (mixture will thicken).
- Serve warm or at room temperature.
Nutrition Facts : Calories 179.1, Fat 0.2, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 39, Fiber 2.2, Sugar 34.6, Protein 1.1
RHUBARB COMPOTE
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.
ROSY RHUBARB COMPOTE
A low in fat, vibrant dessert to impress your guests
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
- Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
- Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
- Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.
Nutrition Facts : Calories 157 calories, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
RHUBARB COMPOTE
Provided by Marian Burros
Categories dinner, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
- Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife. Drain immediately over nonmetallic strainer, reserving liquid. Cool rhubarb.
- Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts. Cool.
- Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 47 grams
RHUBARB COMPOTE
This compote would be quite fine on toast.
Provided by Lily Freedman
Categories Bon Appétit Condiment Condiment/Spread Rhubarb Spring Brunch Jam or Jelly Quick & Easy
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6-8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 3 Tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8-10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.
HONEY ROASTED RHUBARB COMPOTE
Make and share this Honey Roasted Rhubarb Compote recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 1h10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Combine rhubarb, OJ, honey and sugar in a pie dish.
- Roast for 1 hour, until rhubarb collapses and OJ is reduced.
- Cool 15 minutes, then stir in vanilla and serve or store.
Nutrition Facts : Calories 205.7, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 50.6, Fiber 4.6, Sugar 40.3, Protein 2.9
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