Rhubarb Compote Recipes

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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

12 ounces fresh rhubarb, cut into 1/2 inch pieces
½ cup white sugar
Calories57.3 calories
Carbohydrate14.4 g
Fat0.1 g
Fiber0.8 g
Protein0.4 g
Sodium1.7 mg
Sugar13 g

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.

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

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.

ROASTED RHUBARB COMPOTE



Roasted Rhubarb Compote image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

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.

COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE



Coconut-Cardamom French Toast With Raspberry-Rhubarb Compote image

Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.

Provided by Tara O'Brady

Categories     Breakfast     Rhubarb     Raspberry     Cardamom     Vanilla     Milk/Cream     Coconut     Egg     Maple Syrup     Pistachio     Brunch     Mother's Day     Bake     Summer     Spring     Soy Free     Tree Nut Free

Yield 4 Servings

Number Of Ingredients 23

Compote
8 oz. rhubarb (about 3 medium stalks), cut into ½" pieces (about 2 cups)
4 oz. raspberries (about 1 cup)
¼ cup (50 g) granulated sugar
2 green cardamom pods, cracked
1 vanilla bean, split lengthwise
Filling
¾ cup heavy cream
¾ cup (60 g) unsweetened shredded coconut
2 Tbsp. granulated sugar
⅛ tsp. kosher salt
French toast and assembly
¼ cup (50 g) granulated sugar
2 green cardamom pods, crushed
½ cup whole milk
4 large eggs
½ cup heavy cream
¼ tsp. almond extract
¼ tsp. rose water or ⅛ tsp. rose extract
⅛ tsp. kosher salt
8 (½"-thick) slices bread (shokupan, pain de mie, Pullman, or similar white bread)
Unsalted butter or vegetable oil (for pan)
Pure maple syrup; coconut whipped cream, coconut yogurt, or dairy whipped cream; finely chopped pistachios; sprinkles; food-grade edible rose petals; unsweetened coconut flakes (for serving; optional)

Steps:

  • Compote
  • Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
  • Filling
  • Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
  • French toast and assembly
  • Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
  • Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
  • Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
  • Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.

BALSAMIC RHUBARB COMPOTE



Balsamic Rhubarb Compote image

What better way to use up that overabundance of rhubarb in your yard! This compote is equally as delicious on yogurt, ice cream, pancakes, or oats. I also like to serve it with grilled pork tenderloin. For savory dishes, I use a bit less sugar when making the compote. Try and find stalks that are smaller in size as they are less tough. Use a flavored balsamic vinegar for a nice flavor twist!

Provided by France C

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

Time 45m

Yield 16

Number Of Ingredients 4

4 cups fresh rhubarb, cut into 1/2 inch pieces
⅔ cup sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt
Calories39.1 calories
Carbohydrate9.8 g
Fat0.1 g
Fiber0.5 g
Protein0.3 g
Sodium19.5 mg
Sugar8.8 g

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.

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