Rhubarb Pineapple Compote Crock Pot Recipes

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RHUBARB COMPOTE



Rhubarb Compote image

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

1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
1 cup sugar
1 piece (1 inch) fresh peeled ginger, finely grated

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-PINEAPPLE CRISP



Rhubarb-Pineapple Crisp image

We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 cups sliced fresh or frozen rhubarb, thawed and drained
1 can (20 ounces) unsweetened pineapple tidbits, drained
1/2 cup sugar, divided
2 tablespoons plus 1/3 cup all-purpose flour, divided
1/3 cup quick-cooking oats
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup cold butter
Whipped cream, optional

Steps:

  • In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

Nutrition Facts :

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

SLOW-COOKER RHUBARB STRAWBERRY SAUCE



Slow-Cooker Rhubarb Strawberry Sauce image

We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. -Kim Banick, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 4h45m

Yield 5 cups.

Number Of Ingredients 9

4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
4 cups fresh strawberries (about 1-1/4 pounds), halved
1-1/2 cups sugar
1/4 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup cornstarch
3 tablespoons cold water
Vanilla ice cream

Steps:

  • In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 1g protein.

STEWED RHUBARB WITH PINEAPPLE



Stewed Rhubarb With Pineapple image

This is a simple and low calorie topping/compote, as told to me by someone in the MyFoodDiary.com forums. You can use it as a topping/mixin for plain yogurt, top ice cream with it, put it over toast (with cream cheese?), stir it into oatmeal, eat it with a dab of whipped topping or just plain. Sweet and tart yummy treat.

Provided by MathMom.calif

Categories     Sauces

Time 25m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 3

2 cups rhubarb, diced into 1/2 inch pieces
2 cups fresh pineapple, diced into 1/2 inch pieces
1/4 cup sugar (or less)

Steps:

  • If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
  • Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
  • Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
  • Allow to cool.
  • Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

Nutrition Facts : Calories 51.2, Fat 0.1, Sodium 1.7, Carbohydrate 13.1, Fiber 1.1, Sugar 10.6, Protein 0.5

RHUBARB PINEAPPLE COMPOTE (CROCK POT)



Rhubarb Pineapple Compote (Crock Pot) image

Make and share this Rhubarb Pineapple Compote (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb fresh rhubarb
2 cups fresh pineapple, chunks
1/2 cup orange soda
1 tablespoon sugar
nutmeg (optional)

Steps:

  • Wash and peel rhubarb. Slice into 1 inch pieces.
  • Place fruit in crock pot. Add orange soda, then sprinkle with sugar. Stir to combine.
  • Cover and cook on low for 6-8 hours until rhubarb is tender.
  • Serve warm or chilled. Sprinkle with nutmeg before serving.

SLOW COOKER HAWAIIAN GOOSE



Slow Cooker Hawaiian Goose image

If you're a hunter and are looking for a new way to cook your ducks or geese this slow cooker recipe is a nice tangy variation. Best of all since it cooks in the slow cooker it can be ready after your evening hunt.

Provided by Gravel & Dine

Categories     Slow Cooker

Time 30m

Yield 6

Number Of Ingredients 7

4 goose breasts
buttermilk to cover goose breasts, 1-2 cups
2 bottles barbecue sauce (I used Sweet Baby Ray's)
1 can pineapple tidbits + ½ the juice
1 green pepper, sliced
1 onion, chopped
4 garlic cloves, minced

Steps:

  • Start preparing the goose breasts the night before. Place the goose in a large Ziploc bag and cover with salt water. Soak for 6-8 hours then drain. Rinse then cover the goose with plain water overnight. Drain and cover with buttermilk. Soak for at least 3 hours.
  • Slice the goose breasts.
  • Combine all the ingredients together in a bowl to make the sauce.
  • Layer ingredients in the slow cooker starting with a thin layer of sauce. Alternate half the goose and half the sauce, ending with the sauce.
  • Cook on low for 8-9 hours.
  • Serve over brown jasmine rice (or plain rice if you can't find jasmine rice).

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