Rhubarb And Pear Compote Recipes

RHUBARB COMPOTE

Rhubarb Compote image

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

Ingredients

1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
1 cup sugar
1 piece (1 inch) fresh peeled ginger, finely grated

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

Rhubarb Compote image

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

Ingredients

12 ounces fresh rhubarb, cut into 1/2 inch pieces
½ cup white sugar

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 & PEAR CRUMBLE

Rhubarb & pear crumble image

This has a lovely crunchy topping that tastes like flapjack, perfect comfort food

Provided by Barney Desmazery

Categories Dessert, Dinner, Supper, Treat

Time 1h10m

Number Of Ingredients 9

Ingredients

3 ripe pears
600g rhubarb
100g golden caster sugar
finely grated zest and juice of 1 orange
200g wholemeal flour
200g cold butter , diced
140g soft, light brown sugar
50g muesli or porridge oats
25g Grape-Nuts or Clusters breakfast cereal

Steps:

Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

Nutrition Facts : Calories 591 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 54 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.69 milligram of sodium

RHUBARB AND PEAR COMPOTE

Rhubarb and Pear Compote image

Categories Fruit Dessert Vegetarian Quick & Easy Low Sodium Pear Spring Rhubarb Bon Appétit

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 6

Ingredients

1/4 cup dry red wine
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon ground allspice
2 Bartlett pears, peeled, cut lengthwise into eighths, cored and cut crosswise into 1-inch pieces
10 ounces rhubarb, trimmed, cut into 1-inch pieces
Vanilla ice cream

Steps:

Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes. Spoon warm compote into bowls. Top with ice cream and serve.

ROASTED RHUBARB COMPOTE

Roasted Rhubarb Compote image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Ingredients

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

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.)

ROSY PEAR COMPOTE

Rosy Pear Compote image

Pears and cranberries bring down-home flair to this comforting compote-a heartwarming way to cap off any autumn meal. Lorraine Darocha, Berkshire, Massachusetts, suggests, "It's also delicious spooned over a cool scoop of sherbet."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

6 medium ripe pears, peeled and cut into quarters
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 medium navel oranges, peeled, cut into 8 slices and halved
Cinnamon sticks, optional

Steps:

In a 13-in. x 9-in. baking dish coated with cooking spray, arrange pears. In a saucepan, combine the cranberry sauce, sugar, lemon juice, cinnamon and ginger. Cook and stir until mixture comes to a boil; pour over pears. Top with oranges., Cover and bake at 350° for 30-35 minutes or until pears are tender. Serve warm. Garnish with cinnamon sticks if desired.

Nutrition Facts :

RHUBARB RASPBERRY COMPOTE

Rhubarb Raspberry Compote image

This compote is great on its own, or you can serve it with ice cream or even toast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 3

Ingredients

1 cup sugar
1 1/2 pounds fresh (or thawed frozen) rhubarb
9 ounces fresh (or thawed frozen) raspberries

Steps:

In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.

Nutrition Facts : Calories 260 g

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