Stewed Rhubarb Fruit Compote Recipes

STEWED RHUBARB FRUIT COMPOTE

Steps:

• Cut rhubarb into bite-sized pieces.
• Peel, core and thinly slice apple. Grate rind and squeeze juice from orange. Combine rhubarb, apple, orange rind and juice, water and sugar in a saucepan.
• Cover and bring to a boil.
• Reduce heat and simmer 10 minutes or until fruit is tender.
• Stir occasionally.
• Remove from heat and add strawberries, if desired.
• Add more sugar to taste. Serve warm or at room temperature. Top with spoonful of yogurt and sprinkle of brown sugar.

STEWED RHUBARB ( RHABARBERKOMPOTT )

Steps:

• Variations; White wine can be substituted for water, in which don't use vanilla.
• Whole strawberries can be add to the hot compote.
• Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
• Place in pot and sprinkle with sugar.
• Add lemon or orange peel.
• Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
• If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
• Chill to serve.