Rhubarb Compote Recipes

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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

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

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 COMPOTE



Rhubarb Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon ground cinnamon, plus more for dusting
2 large rectangles shredded wheat cereal
Confectioners' sugar, for dusting
1 pint vanilla ice cream or frozen yogurt
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1/2 cup sugar
1/4 cup honey

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.

Nutrition Facts : Calories 221 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 30 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 2 grams, Sugar 29 grams

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.

RHUBARB COMPOTE WITH YOGURT & ALMONDS



Rhubarb Compote with Yogurt & Almonds image

My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. -Michael Hoffman, Brooklyn, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 cups finely chopped fresh rhubarb
1/4 cup sugar
2 tablespoons water
3 cups reduced-fat plain Greek yogurt
2 tablespoons honey
3/4 cup sliced almonds, toasted

Steps:

  • In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.

Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 49mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic exchanges

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

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

RHUBARB COMPOTE CAKE



Rhubarb Compote Cake image

This is one of my favorite recipes handed down to me from my grandmother. I used to help her pick the rhubarb.

Provided by samantha

Categories     Desserts     Cakes

Time 1h

Yield 16

Number Of Ingredients 16

8 stalks rhubarb, cut into 1/2-inch pieces
3 apples - peeled, cored, and diced
½ cup white sugar
¼ cup water
⅔ cup white sugar
¼ cup margarine
1 egg
1 teaspoon vanilla extract
¾ cup milk
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups rolled oats
½ cup margarine
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Combine rhubarb, apples, 1/2 cup white sugar, and water together in a saucepan; bring to a boil. Cook and stir rhubarb mixture until rhubarb is tender and compote is thickened, about 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix 2/3 cup white sugar, 1/4 cup margarine, egg, and vanilla extract together in a bowl. Stir milk and stir into the sugar mixture. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture into wet mixture until batter is just moistened; pour into the prepared baking dish. Spoon enough compote over cake to make about 1/2-inch-thick layer, reserving any leftover compote for another use.
  • Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
  • Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 40.3 g, Cholesterol 12.5 mg, Fat 9.5 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 206.8 mg, Sugar 24.9 g

RHUBARB COMPOTE



Rhubarb Compote image

Provided by Marian Burros

Categories     dinner, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 4

2 cups water
1 cup sugar
2 cups rhubarb cut into 1/2-inch pieces
1/2 cup red currant jelly

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.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 47 grams

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

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.)

RHUBARB COMPOTE



Rhubarb Compote image

Categories     Condiment/Spread     Sauce     Fruit     Quick & Easy     Spring     Rhubarb     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 3

6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)
1 1/4 cups sugar
1/3 cup water

Steps:

  • Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.

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

RHUBARB COMPOTE



Rhubarb Compote image

One of my favourite ways to prepare rhubarb! I love this spooned over a dish of low-fat cottage cheese for breakfast or lunch. A simple, yet delicious compote.

Provided by Elly in Canada

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup white sugar (add more or less depending on your taste)
1/4 cup water
6 cups fresh rhubarb, chopped in 1-inch pieces
1 strip orange rind, 1 inch wide x 3 inches long

Steps:

  • This is prepared in a double boiler. Put a few inches of water in the bottom part of the pot and bring to gentle boil.
  • In top of double boiler over direct heat, bring sugar and water to boil. When the mixture is boiling, place the pot over the gently simmering water in bottom of double boiler.
  • Add the chopped rhubarb and orange rind to the sugar water mixture, stir.
  • Cover and cook, without stirring, for 15 to 20 minutes or until rhubarb is tender. The pieces will remain whole!
  • Turn off heat; allow the rhubarb to cool in the pan over hot water. Discard orange rind.
  • Enjoy!
  • I like to serve this warm or cold, either way it is delicious!
  • Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango or pineapple tidbits, good to serve over ice cream, frozen yogurt or a slice of plain cake.

Nutrition Facts : Calories 231.9, Fat 0.4, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 58.3, Fiber 3.3, Sugar 52, Protein 1.6

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Top Asked Questions

What is the best way to make rhubarb compote?
For 1.5 lbs of rhubarb, I use 1 cup sugar, 1/4 cup water, juice of half a lemon, a splash of vanilla extract and a splash of Cointreau. I bring it to a boil, then let it simmer for at least 20 minutes; we like our compote thick. There are a lot more complicated recipes for rhubarb compote, but this one works well and is incredibly simple.
Can you serve rhubarb compote with ice cream?
This compote is great on its own, or you can serve it with ice cream or even toast. 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.
How do you cook rhubarb compote for shortcake?
Follow directions in the post for strawberry shortcake, but replace berries with warm rhubarb compote. Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes.
How do you cook rhubarb?
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.

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