Rhubarb And Mango Compote Recipes

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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 AND MANGO COMPOTE



Rhubarb And Mango Compote image

Provided by Moira Hodgson

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

Unsalted butter to coat baking dish, plus 1 tablespoonful, cut into pieces
1 pound rhubarb, cut into 3/4-inch pieces
1 large ripe mango, cut into cubes
1/2 cup sugar
1/4 teaspoon grated lemon peel
1/2 teaspoon ground ginger
Creme fraiche or whipped cream

Steps:

  • Preheat the oven to 350 degrees. Butter a shallow baking dish, and add the rhubarb and mango. Sprinkle the pieces with the sugar, lemon peel and ginger. Toss well to combine.
  • Dot the fruit with the remaining butter and bake about 30 minutes, or until the rhubarb is soft but still holds its shape. Serve warm or at room temperature, with the creme fraiche or whipped cream passed separately.

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