Honey Rhubarb Compote Recipes

HONEY ROASTED RHUBARB COMPOTE

Honey Roasted Rhubarb Compote image

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

Ingredients

4 cups diced rhubarb
3/4 cup orange juice
2 tablespoons honey
2 tablespoons raw sugar
1 teaspoon vanilla (optional)

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

HONEY RHUBARB COMPOTE

Honey Rhubarb Compote image

Make and share this Honey Rhubarb Compote recipe from Food.com.

Provided by dicentra

Categories Fruit

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup honey
1 cup water
4 cups chopped rhubarb (1/2 inch)
1/2 teaspoon vanilla
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Dissolve honey in water in large saucepan.
Bring to a boil over medium high heat. Add rhubarb. Reduce heat to low.
Simmer, uncovered, 15-25 minutes or until rhubarb is tender but still intact.
Stir in vanilla.
Combine cornstarch and cold water. Mix well. Gradually add to rhubarb; cook and stir until the mixture comes to a boil.
Reduce heat and simmer 3-5 minutes or until mixture thickens.
Pour into a serving bowl and refrigerate until cold.

Nutrition Facts : Calories 142.8, Fat 0.2, Sodium 6, Carbohydrate 37.2, Fiber 1.6, Sugar 31.9, Protein 0.8

RHUBARB COMPOTE

Rhubarb Compote image

Provided by Food Network Kitchen

Categories dessert

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon ground cinnamon, plus more for dusting
2 large rectangles shredded wheat cereal
Confectioners' sugar, for dusting
1 pint vanilla ice cream or frozen yogurt
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1/2 cup sugar
1/4 cup honey

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 AND BLUEBERRY COMPOTE

Rhubarb and Blueberry Compote image

A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.

Provided by Sherona

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

10 stalks rhubarb, peeled and chopped
1 cup white sugar
1 cup frozen blueberries
1 teaspoon vanilla extract
1 cinnamon stick
water to cover

Steps:

Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
Cool compote in the refrigerator until thickened, about 30 minutes.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g

STRAWBERRY-RHUBARB COMPOTE

Strawberry-Rhubarb Compote image

Strawberries and rhubarb make the perfect fruit pairing! This compote will liven up yogurt, oatmeal, scones, and ice cream and makes the most delicious topping for crepes! Try and find rhubarb stalks that are smaller in size as they are less tough.

Provided by France C

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 4

Ingredients

2 cups chopped fresh strawberries
2 cups chopped rhubarb
⅓ cup brown sugar
⅛ teaspoon salt

Steps:

Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 20.3 mg, Sugar 5.6 g

RHUBARB COMPOTE WITH YOGURT & ALMONDS

Rhubarb Compote with Yogurt & Almonds image

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

Categories Breakfast Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cups finely chopped fresh rhubarb
1/4 cup sugar
2 tablespoons water
3 cups reduced-fat plain Greek yogurt
2 tablespoons honey
3/4 cup sliced almonds, toasted

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

HONEY SCONES WITH RHUBARB COMPOTE

Honey Scones with Rhubarb Compote image

This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.

Provided by Martha Collison

Categories HarperCollins HarperCollins Bake Breakfast Bread Biscuit Honey Rhubarb Vegetarian

Yield Makes about 9 scones

Number Of Ingredients 13

Ingredients

Rhubarb compote:
200g (7 ounces) rhubarb, trimmed and cut into small pieces
50g (1/4 cup) granulated sugar
100ml (1/3 cup plus 5 tsp.) orange juice
Honey scones:
300g (2 1/3 cups) self-rising flour, plus extra for dusting
75g (about 5 1/4 tbsp) cold butter, cubed
25g (2 tbsp.) granulated sugar
2 tbsp honey, plus extra for glazing
125ml (1/2 cup) whole milk
Clotted cream, to serve
Special Equipment
6cm (2 1/3-inch) round pastry cutter

Steps:

Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.

RHUBARB COMPOTE

Rhubarb Compote image

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

Ingredients

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice

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

Rhubarb Compote image

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

Ingredients

3/4 pound rhubarb, cubed (about 3 to 4 cups)
3/4 cup granulated sugar

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

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