Vanilla Cupcakes With Rhubarb Compote Recipes

CARDAMOM RHUBARB CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• Sift together the flour, granulated sugar, cardamom, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, vanilla extract and eggs and mix until smooth and completely combined.
• Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
• For the rhubarb compote: In a medium saucepan, combine the rhubarb, granulated sugar and 1/4 cup water. Bring to a simmer over medium heat and cook until the water is absorbed and the rhubarb softens. Set aside to cool.
• For the cardamom frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Mix in the cardamom and vanilla extract.
• To assemble: Remove the centers of each cupcake using a paring knife. Fill each with some of the rhubarb compote and frost with the cardamom frosting. Serve immediately, or store in an airtight container for up to 2 days.

STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM

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.

STRAWBERRY COMPOTE CUPCAKES

Steps:

• Combine strawberries and sugar in a bowl; stir well. Place in a refrigerator until a light syrup forms, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
• Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended.
• Divide batter evenly between the prepared cupcake cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Remove from the oven and transfer to wire racks to cool completely, 15 to 30 minutes.
• Beat heavy cream, sugar, and vanilla extract together in a mixing bowl using an electric mixer until stiff peaks form. Fold in cream cheese until smooth. Frost completely cooled cupcakes.

RHUBARB CUPCAKES WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and 1 cup sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each. Stir in 2 cups diced rhubarb.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers; remove liners before topping.
• To make rhubarb topping, use the tip of a paring knife to scrape vanilla-bean seeds into a saucepan, reserving pod for another use (such as vanilla sugar; see page 292). Add the water and remaining 1 cup sugar, and bring to a simmer, stirring to dissolve sugar. Remove from heat, and stir in remaining 1 cup rhubarb. Let cool completely. Remove rhubarb with a slotted spoon, and reserve. Return liquid to a simmer, and cook until reduced by half, 5 to 8 minutes. Let cool slightly, then return rhubarb to syrup. Once cool, rhubarb can be refrigerated in syrup up to 1 week in an airtight container; bring to room temperature before using.
• To finish, dollop a generous amount of whipped cream onto each cupcake, and top with rhubarb and some syrup. Serve immediately.

RHUBARB VANILLA COMPOTE

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.

RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES

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.

VANILLA SEMIFREDDO WITH RHUBARB COMPOTE

Steps:

• Lightly oil a 9-inch round cake pan and line it with plastic wrap, tucking the wrap into the corners and smoothing it out completely with your hands. Let the excess plastic drape over the sides of the pan.
• In a stand mixer fitted with the whisk attachment, whip the cream at medium speed, until it forms stiff peaks. Transfer the whipped cream to another bowl, cover, and chill while you make the rest of the dessert. Wash and dry the mixing bowl and whisk attachment.
• Split the vanilla bean in half lengthwise. Use a paring knife to scrape the seeds and pulp into the mixing bowl. Add the egg yolks, vanilla extract, and half of the sugar, and mix at high speed with the whisk attachment about 3 minutes, until the mixture is thick and light-colored and has doubled in volume. Transfer to a large bowl and set aside. Wash and dry the mixing bowl and whisk attachment.
• Whip the egg whites at medium speed about 1 minute, until frothy. Turn the speed up to high, and slowly pour in the remaining 1/3 cup sugar. Whip on high speed about 4 minutes, until stiff peaks have formed.
• Fold the chilled whipped cream into the yolk mixture. Then gently fold in the egg whites, a third at a time. Pour the mixture into the prepared cake pan and tap the pan on the counter three times. Place a piece of plastic wrap over the surface, smoothing it with your hands (wrinkles in the plastic wrap will leave lines on the semifreddo). Fold the draping plastic wrap over the edges, and freeze for at least 4 hours.
• Take the semifreddo out of the freezer 10 minutes before serving. Spoon a little rhubarb compote onto six plates. Cut six slices from the semifreddo and place them on the plates over the compote. Spoon a little more compote over the top of each slice of the semifreddo. Pass the remaining compote at the table.
• Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
• Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan. Add the vanilla pod, sugar, and 2 tablespoons water. Without stirring, bring the ingredients to a boil over medium heat. Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel. Immediately toss in half the rhubarb and all the wine. The caramel will seize up and harden slightly. Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until it's jammy. Stir in the rest of the rhubarb and 1/2 cup water. Cook a few minutes until the rhubarb is tender but not mushy. Remove the pan from the heat, and strain the rhubarb over a bowl. Return the liquid to the pan, and bring it to a boil over medium-high heat.
• Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices). Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously. Cook over medium heat a few minutes, until the liquid is shiny and thickened. Pour the liquid back into the bowl, and stir in the rhubarb. Chill before serving.
• The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.

COCONUT CHEESECAKE & RHUBARB COMPOTE

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.