Pickled Rhubarb Compote Recipes

RHUBARB COMPOTE

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.

RHUBARB COMPOTE

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.

RHUBARB COMPOTE

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.

PICKLED RHUBARB COMPOTE

Steps:

• Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.

BALSAMIC RHUBARB COMPOTE

Steps:

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

RHUBARB COMPOTE

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.

ROASTED RHUBARB COMPOTE

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

Steps:

• Prepare rhubarb Wash rhubarb well and dry thoroughly with paper towels (wipe each stalk to remove any grit). Cut crosswise on the diagonal into 1-inch pieces (you should have about 5 cups).
• Make poaching syrup Bring sugar, water, zests, and salt to a boil in a large straight-sided skillet, stirring until sugar is dissolved. Add rhubarb, and stir to coat in sugar syrup. (There won't be enough syrup to cover, but the compote will become more liquidy once the fruit starts to release its juices.) Cover and cook over medium-low heat until rhubarb is just tender, about 5 minutes. (Do not overcook; you want most of the rhubarb pieces to hold their shape.)
• Cool Remove from heat and let cool completely, about 1 hour, before using. Compote can be refrigerated in an airtight container up to 1 week.

RHUBARB COMPOTE

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.

RHUBARB COMPOTE

Steps:

• Place the rhubarb and the water in a heavy-bottomed stockpot over medium-high heat. Bring the water to a boil, stir, cover the pot and cook until the rhubarb is beginning to soften and give up its liquid, about 10 minutes. Stir in the sugar, cover partially and continue cooking until the rhubarb is completely melted and soft, checking it from time to time to be sure it isn't sticking to the bottom of the pan, about 40 minutes. Remove the compote from the heat and let cool before serving.

PICKLED RHUBARB

Steps:

• Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
• In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.