RHUBARB COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 8 servings
Number Of Ingredients 8
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
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
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
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
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
RHUBARB COMPOTE
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
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
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
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-STRAWBERRY COMPOTE
Strawberries and rhubarb are a wonderful combination. Try this easy compote with vanilla ice cream or just serve with a dollop of whipped cream.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
- Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 10.8 mg, Sugar 3.6 g
HONEY ROASTED RHUBARB COMPOTE
Make and share this Honey Roasted Rhubarb Compote recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 1h10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Combine rhubarb, OJ, honey and sugar in a pie dish.
- Roast for 1 hour, until rhubarb collapses and OJ is reduced.
- Cool 15 minutes, then stir in vanilla and serve or store.
Nutrition Facts : Calories 205.7, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 50.6, Fiber 4.6, Sugar 40.3, Protein 2.9
RED WINE ROASTED-RHUBARB COMPOTE RECIPE
By roasting chunks of rhubarb in the oven, without stirring as they cook, we keep the pieces whole, bathed in a fragrant syrup. This compote is perfect on its own, with yogurt or whipped cream, or spooned over cake.
Provided by Canal House
Categories Dessert Desserts Fruit Desserts Sauce
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C). In a small bowl, combine vanilla seeds and sugar; reserve vanilla pod for another use. Using your fingers, work vanilla into sugar until evenly distributed. In a large bowl, combine vanilla/sugar with rhubarb pieces and toss well. Transfer mixture to a 10-cup baking dish and pour in wine.
- Roast rhubarb until very tender, about 30 minutes; avoid stirring as it cooks, which would break the rhubarb down into mush.
- Set aside until cooled to room temperature. Transfer rhubarb pieces and syrup to a container, cover, and refrigerate. Serve rhubarb and its syrup alone or with plain yogurt, a dollop of whipped cream, or a scoop of vanilla ice cream. It is also delicious spooned over a slice of pound cake.
Nutrition Facts : Calories 85 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 14 g, Fat 0 g, ServingSize Makes about 4 cups, UnsaturatedFat 0 g
ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 45m
Yield Makes about 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
RHUBARB COMPOTE
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
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.)
BAKED RHUBARB COMPOTE WITH FRESH STRAWBERRIES
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.
- Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream.
ROASTED PORK BELLY WITH GINGERY RHUBARB COMPOTE
Provided by Melissa Hamilton
Categories Pork Roast Easter Dinner Spring Rhubarb Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4" intervals, taking care not to cut into meat.
- Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
- Preheat oven to 250°F. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion; add wine.
- Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400°F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
- Slice pork and serve with Gingery Rhubarb Compote.
- DO AHEAD: Pork belly can be made 2 days ahead (do not slice). Let cool slightly, then chill uncovered until cold. Cover and keep chilled. Preheat oven to 350°F. Reheat until hot and fat is crisp, 20-30 minutes.
RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES
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
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
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