Rhu Berry Compote Recipes

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RASPBERRY COMPOTE



Raspberry Compote image

This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.

Provided by Chef TanyaW

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

1 pint raspberries
1 quart water
1 cup sugar

Steps:

  • Bring water to boil.
  • Add raspberries and sugar.
  • Allow to boil until desired thickness, 25-45 minutes.
  • If compote is not thick enough and a cornstarch and water slurry.
  • Serve over ice cream, pancakes, or waffles.
  • May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

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

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

MIXED BERRY COMPOTE



Mixed Berry Compote image

A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.

Provided by Nathan Plesnicher

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

2 teaspoons cornstarch
1 tablespoon brandy
4 cups fresh mixed berries with juices
½ cup white sugar
⅓ cup honey

Steps:

  • Dissolve cornstarch in brandy in a small bowl and set aside.
  • Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g

ROASTED MIXED BERRY COMPOTE



Roasted Mixed Berry Compote image

Provided by Geoffrey Zakarian

Categories     dessert

Time 25m

Yield 1 cup

Number Of Ingredients 7

1 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 to 2 teaspoons honey
1/4 teaspoon vanilla bean paste
1 teaspoon balsamic vinegar, plus additional for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
  • Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
  • Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.

BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA



Blueberry or Blackberry Compote with Yogurt or Ricotta image

Blueberries don't need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert - or a very nice breakfast. The compote is modeled on Deborah Madison's recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don't simmer for too long, or the compote will become more like jam - though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, lunch, dessert, side dish

Time 15m

Yield about 1 cup compote, serving 4

Number Of Ingredients 7

3/4 pound (2 boxes) blueberries or blackberries (about 2 1/2- 2 3/4 cups)
1/8 teaspoon ground cinnamon
2 to 3 tablespoons mild honey or agave nectar, or organic sugar, to taste
1 teaspoon fresh lemon or lime juice
1/4 teaspoon rose water
2 cups plain Greek or thick yogurt, or 1 1/3 cups ricotta
1 teaspoon cornstarch mixed with 2 tablespoons water

Steps:

  • Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
  • Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 106 milligrams, Sugar 21 grams

STRAWBERRY AND RASPBERRY COMPOTE



Strawberry and Raspberry Compote image

Categories     Raspberry     Strawberry     Simmer

Yield makes enough for 12 cupcakes

Number Of Ingredients 4

1 container (10 ounces) fresh strawberries, rinsed, hulled, and coarsely chopped
1/2 cup sugar
1 tablespoon fresh lemon juice
1 container (6 ounces) fresh raspberries

Steps:

  • Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.

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

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

HUCKLEBERRY COMPOTE



Huckleberry Compote image

Blueberries are also delicious in this compote that serves as the base of our Ricotta Fritters.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1 pound huckleberries, picked over, rinsed, and drained
1/2 cup sugar
1 whole cinnamon stick Pinch of salt
1 teaspoon freshly grated nutmeg
1 cup freshly squeezed orange juice (about 5 oranges)
1 vanilla bean, split lengthwise
1/4 cup cornstarch

Steps:

  • In a large stainless-steel saucepan, combine berries and sugar. Add cinnamon stick, salt, nutmeg, and orange juice. Using a paring knife, scrape vanilla seeds into mixture; add pod. Set pan over medium-high heat, and bring to a boil. Cook 1 minute.
  • Remove pan from heat; pour mixture into a sieve over a medium bowl. Transfer solids to another medium bowl; set aside. Return liquid to the saucepan; bring to a boil.
  • In a small bowl, combine cornstarch and 1/4 cup water. Add to boiling liquid. Cook, whisking constantly, until mixture coats the back of a wooden spoon, about 1 minute.
  • Remove pan from heat, and pour mixture over reserved solids. Remove and discard cinnamon stick and vanilla pod; serve warm.

RHU-BERRY COMPOTE



Rhu-Berry Compote image

Make and share this Rhu-Berry Compote recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/4 cup low-calorie orange juice or 1/4 cup low-calorie Sunny Delight orange drink
1 cup Splenda granular
1/2 lb rhubarb, chopped
2 cups assorted fresh berries
1 teaspoon sugar-free orange extract or 1 teaspoon sugar-free lemon extract

Steps:

  • Stir together orange drink and Splenda until it dissolves in a saucepan.
  • Add rhubarb to pan and cook for 7-8 minutes or until rhubarb becomes tender.
  • Stir in berries and cook 1-2 minutes more, or until berries start to stain sauce red.
  • Stir in orange extract and remove from heat.
  • Serve over low carb ice cream (or topped with sugar free whipped cream).

Nutrition Facts : Calories 11.9, Fat 0.1, Sodium 2.3, Carbohydrate 2.6, Fiber 1, Sugar 0.6, Protein 0.5

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