Rhubarb Vanilla Compote Recipes
RHUBARB VANILLA COMPOTE
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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.
VANILLA ICE CREAM WITH HOT RHUBARB-BLACKBERRY COMPOTE
A rhubarb-blackberry compote over vanilla ice cream is our healthy version of a hot-fudge sundae. If you can't find fresh fruits, frozen ones may be substituted.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a small pot, combine rhubarb, 1 cup blackberries, and butter. Cover tightly, and cook over the lowest possible flame for 8 minutes, or until rhubarb is tender. Stir occasionally to prevent sticking. Add remaining blackberries and heat through. Pour over ice cream and serve.
RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Backyard BBQ Frozen Dessert Spring Summer Rhubarb Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Make sorbet:
- Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
- Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
- Make compote while purée is chilling:
- Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
- Let sorbet soften at room temperature 5 minutes, then serve with compote.
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- Add all ingredients except chia seeds to a saucepan and bring to a boil. Stir well and gently mash rhubarb.
- Let simmer for 15-20 minutes, until liquid has reduced a bit and rhubarb is completely softened.
- Let cool for 20 minutes before transferring to a jar or storage container. Keep refrigerated for up to 2 weeks.
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- Remove the leaves of the rhubarb. Wash the stems of the rhubarb and then slice into about 3 cm chunks. It is not necessary to peel the rhubarb because it will help intensify the nice red colour once cooked.
- Place the chunks into a large saucepan and mix in the sugar. Leave the sugar- rhubarb mix to rest for about 60 minutes. The rhubarb will start to release water. You may want to stir the rhubarb occasionally. (There is no need to add extra water to the compote. It would just water down the flavour.)
- Now slice open the vanilla bean and scrape the seeds out. Add to the rhubarb and also place the skin of the vanilla pod into the mix.
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- Add vanilla bean and scraped seeds to the saucepan and bring to a boil. Once boiling reduce heat to medium and simmer about 40 minutes until rhubarb is translucent and the mixture is a thick, syrupy mash. Stir often to prevent scorching.
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