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
RHUBARB-ORANGE MARMALADE
Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
ORANGE RHUBARB COMPOTE
such a wonderful springtime treat, and part of my favorite breakfast when served on top of greek yogurt. Also would be amazing on pancakes. It is also wonderful on toast, or for dessert with vanilla ice cream... or just whipped cream!
Provided by lornaloo
Categories < 30 Mins
Time 25m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.
- In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.
- In a medium-heavy bottomed pan over medium heat, melt your butter. when the butter melts, add the sugar coated rhubarb. cook over medium heat, undisturbed, for 2 minutes. when rhubarb has started to release juices, gently stir.
- continue cooking over medium heat until all the juices release from the rhubarb, and it begins to slightly thicken, or about 15 minutes. The compote will be thick, and the rhubarb slightly tender.
Nutrition Facts : Calories 58.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 11.4, Carbohydrate 11.6, Fiber 0.7, Sugar 10.4, Protein 0.3
ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 45m
Yield Makes about 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
ORANGE COMPOTE
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
- Cool compote to room temperature.
HONEY RHUBARB COMPOTE
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
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 SORBET WITH GINGERED ORANGE COMPOTE
Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.
Yield Serves 6
Number Of Ingredients 13
Steps:
- Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
- Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor. Press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. (Reserve remaining syrup for another use.) Chill until cold.
- Process rhubarb mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
- Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.
- Mix 2/3 cup orange juice, sugar, ginger and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.
- Spoon compote into shallow bowls or wine glasses. Top with sorbet.
RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE
Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. -Marilyn Rodriguez, Fairbanks, Alaska
Provided by Taste of Home
Time 45m
Yield 1 dozen (3/4 cup compote).
Number Of Ingredients 20
Steps:
- In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.
Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.
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 WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
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- Trim and discard the ends of the rhubarb then wash the stems.Cut the rhubarb into bite-sized chunks: try to make them roughly the same size so they cook evenly.Put them in a saucepan, preferably large enough to hold the rhubarb in a single layer.
- Finely grate the zest from the orange.Cut the orange in half and squeeze out the juice.Add the zest and juice to the saucepan with the rhubarb along with 40g of the sugar.
- Bring the saucepan to the boil, then turn down to a medium simmer.Taste and add more sugar if you want a sweeter compote.With the lid off, cook until the rhubarb is tender but not falling apart, stirring often.This should take 12-18 minutes.
- If not serving straight away, transfer the compote to a clean jar and leave to cool.When cold put on a lid, store in the fridge and use within 3-4 days.
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