Rhubarb Cherry Compote Recipes

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ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE



Roasted Rhubarb-and-Sour-Cherry Compote image

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

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

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



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

This compote would be quite fine on toast.

Provided by Lily Freedman

Categories     Bon Appétit     Condiment     Condiment/Spread     Rhubarb     Spring     Brunch     Jam or Jelly     Quick & Easy

Yield 4 servings

Number Of Ingredients 4

1/3 cup sugar
2 cups chopped rhubarb
3 tablespoons plus 1 teaspoon white wine vinegar
Kosher salt, freshly ground pepper

Steps:

  • Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6-8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 3 Tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8-10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.

ROASTED RHUBARB-AND-CHERRY GIMLET



Roasted Rhubarb-and-Cherry Gimlet image

Meet your new favorite aperitif for spring. Shake up an icy and refreshing mix of puréed rhubarb-cherry compote, gin, fresh lime juice, and seltzer.

Provided by Sarah Carey

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 10m

Number Of Ingredients 4

1/4 cup Roasted Rhubarb-and-Sour-Cherry Compote, plus 3 tablespoons syrup
2 ounces fresh lime juice, plus wheels for serving
8 ounces gin
Seltzer, chilled, for serving

Steps:

  • Blend rhubarb-cherry mixture and syrup in a blender until smooth (you should have about 1/2 cup). Working in two batches, combine rhubarb purée, lime juice, and gin in a cocktail shaker then fill with ice. Shake until cold, about 10 seconds. Divide among 4 lowball or rocks glasses filled with ice; top with seltzer and lime wheels.

RHUBARB COMPOTE



Rhubarb Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon ground cinnamon, plus more for dusting
2 large rectangles shredded wheat cereal
Confectioners' sugar, for dusting
1 pint vanilla ice cream or frozen yogurt
1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
1/2 cup sugar
1/4 cup honey

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

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