Rhubarb Vanilla Compote Recipes

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STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM



Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream image

This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.

Provided by GastroChef

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h36m

Yield 8

Number Of Ingredients 10

2 cups quartered fresh strawberries
2 cups chopped rhubarb
½ cup honey
1 orange, juiced
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 (14 ounce) cans chilled coconut milk
2 vanilla beans
2 tablespoons honey

Steps:

  • Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
  • Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
  • Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
  • Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
  • Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
  • Serve whipped coconut cream over chilled compote.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g

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

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

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 VANILLA COMPOTE



Rhubarb Vanilla Compote image

A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008

Provided by DDW7976

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups rhubarb, diced
1/2 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • Combine rhubarb, sugar and cinnamon in a medium saucepan.
  • Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
  • Remove from heat and stir in vanilla.
  • Serve warm or cold.

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 VANILLA CRèME FRAîCHE & PANCAKES



Rhubarb compote with vanilla crème fraîche & pancakes image

Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests

Provided by Good Food team

Categories     Dessert, Dinner, Treat

Time 35m

Number Of Ingredients 9

450g rhubarb , cut into 4cm pieces
85g caster sugar
3 tbsp honey
finely grated zest and juice 1 lemon
2 vanilla pods
pieces stem ginger , cut into thin shards
1 tsp icing sugar
200ml crème fraîche
pancake - see 'Goes well with' below

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
  • Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
  • Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.

Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

COCONUT CHEESECAKE & RHUBARB COMPOTE



Coconut Cheesecake & Rhubarb Compote image

I took my daughter's love of cheesecake plus my mom's love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. -Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h15m

Yield 16 servings (3-1/2 cups compote).

Number Of Ingredients 17

14 whole graham crackers
1 cup sweetened shredded coconut, toasted
1/4 cup sugar
1/3 cup butter, melted
CHEESECAKE:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1-1/4 cups sour cream
1 tablespoon vanilla extract
1 tablespoon lemon or lime juice
5 large eggs, room temperature, lightly beaten
1 cup sweetened shredded coconut
COMPOTE:
6 cups chopped fresh rhubarb (about 1-1/2 pounds)
1 cup sugar
1/2 cup orange juice or water
Additional toasted coconut, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Break graham crackers into quarters; place in a food processor. Add coconut and sugar; pulse until fine crumbs form. While pulsing, add melted butter just until blended. Press onto bottom and 1-1/2 in. up sides of prepared pan., For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and lemon juice. Add eggs; beat on low speed just until blended. Fold in coconut. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 80-90 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. , In a large saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until thickened. Cool slightly; transfer to a covered container. Refrigerate cheesecake and compote overnight, covering cheesecake when completely cooled., Remove rim from springform pan. If desired, press additional coconut onto sides of cheesecake. Serve with compote, warmed if desired.

Nutrition Facts : Calories 589 calories, Fat 38g fat (23g saturated fat), Cholesterol 159mg cholesterol, Sodium 434mg sodium, Carbohydrate 55g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.

RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE



Rhubarb Sorbet with Vanilla Rhubarb Compote image

Categories     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Backyard BBQ     Frozen Dessert     Spring     Summer     Rhubarb     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

For sorbet
2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)
1 2/3 cups sugar
2 tablespoons light corn syrup
For compote
3/4 cup sugar
1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
2 drops vanilla
Special Equipment
an ice cream maker

Steps:

  • Make sorbet:
  • Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
  • Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
  • Make compote while purée is chilling:
  • Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
  • Let sorbet soften at room temperature 5 minutes, then serve with compote.

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.)

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    #15-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #healthy     #5-ingredients-or-less     #desserts     #easy     #beginner-cook     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #inexpensive     #healthy-2     #low-in-something

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