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Rhubarb Compote Recipes


Basic Rhubarb Compote

500 g rhubarb (about 5 stalks)
200 g sugar (3/4 C)
2 Tbsp water
Cooking Instructions:
For best flavor, choose firm, bright red stalks that aren't too thick. Lop off the tops just where it pinches in (before the leaves begin), and trim the bottoms where the stalks were cut. Slice the rhubarb into 1 cm pieces. In a saucepan over medium heat, combine the rhubarb, sugar, and water. When the sugar is dissolved and the liquid is simmering, cover the pot and cook until the rhubarb is tender, 5-10 minutes depending on the size of the rhubarb. Cool and store in the refrigerator until needed.
Rhubarb Compote 1

6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)
1 1/4 cups sugar
1/3 cup water
Cooking Instructions:
Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. Can be prepared 2 days ahead. Cover and keep chilled. Serve cold.
Rhubarb Compote 2

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Cooking Instructions:
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours.
Rhubarb Compote 3

1 cup Sugar
¼ cup Water
6 cup Rhubarb
1 Strip of orange rind
1 cup Sliced strawberries
Cooking Instructions:
In the top of a double boiler over direct heat bring sugar and water to a boil. Place over boiling water in double boiler and stir in rhubarb and orange rind. Cover and cook over gently boiling water without stirring for 15 to 20 minutes or until tender. Turn off heat and let cool in pan. Chill.
Rhubarb Compote 4

2 cups Pinot Noir or Cabernet Sauvignon
1 cup plus 2 tablespoons sugar
3 2-inch-long strips orange peel (orange part only)
2 2-inch-long strips lemon peel (yellow part only)
6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
1/8 teaspoon salt
Cooking Instructions:
Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold.
Strawberry Rhubarb Compote 1

1 cup granulated sugar
2 tablespoons honey
1/4 cup water
1 teaspoon finely grated orange peel
2 1/2 cups fresh rhubarb sliced in 1-inch pieces
Several fresh strawberries
Whipped topping or whipped cream
Cooking Instructions:
In a medium saucepan, combine sugar, honey, water, and orange peel. Bring to a boil; simmer for 8 minutes. Add rhubarb and bring to a boil slowly. Simmer for 3 minutes, until rhubarb pieces are soft but still intact and somewhat translucent. Chill. Serve with sliced fresh strawberries and whipped topping, if desired.
Strawberry Rhubarb Compote 2

3 cup Chopped rhubarb (green or pink, it doesnt matter)
1 cup Chopped strawberries
¼ cup sugar or so
½ cup water or so
Cooking Instructions:
In a heavy-bottomed saucepan, combine rhubarb, sugar and water. Bring to simmer, then turn heat very low. Cook without stirring for several hours. When the rhubarb is very soft, add the strawberries and cook for another hour or so. Stir gently. Add more sugar if needed. Serve warm or cold.
Strawberry and Rhubarb Compote 1

6 rhubarb stalks
200 g sugar
1 tsp of vanilla essence
2 tbsp of water
1.5 kg of strawberries
3 cloves
1 small cinnamon stick
Cooking Instructions:
Cut six rhubarb stalks into 3cm lengths and simmer with 200 g sugar, a teaspoon of vanilla essence and 2 tbsp of water till the rhubarb pieces soften. This should take about 10 minutes, depending on the thickness of the rhubarb stalks. Add 1kg of strawberries (cut in quarters) with three cloves and a small cinnamon stick. Simmer for another 10 minutes. Remove from the heat, add 500 g of strawberries (again cut into quarters), mix well and allow the mixture to cool. Store in a sealed container in the refrigerator till needed.
Strawberry and Rhubarb Compote 2

1 qt. strawberries
2 1/2 c. rhubarb
1 5/8 c. water
4 1/2 c. sugar
1 tsp. cornstarch
1 tbsp. cold water
Cooking Instructions:
Wash fruit, cook the rhubarb in water with the sugar, low heat. When soft take out rhubarb, boil strawberries 2 minutes in same water; take out, arrange with rhubarb in layers in bowl. Stir the cornstarch with cold water until smooth. Stir into hot juice and boil 2 minutes, stirring constantly. Pour over fruit. Serve hot or cold.
Rhubarb and Orange Compote

500 g rhubarb
2 oranges
1 cinnamon stick
75 g granulated sugar
Cooking Instructions:
Wash and trim the rhubarb then chop into 2 cm pieces. Cut the zest and pith from the oranges with a serrated knife, then cut the fruits in half lengthways and remove the pithy core. Roughly chop the remaining flesh, removing any pips. Gently cook the rhubarb, oranges, sugar, cinnamon stick and 2 tbsp water, in a covered saucepan for 8-10 minutes, or until the rhubarb is just turning soft. Serve.
Rhubarb, Pear and Apple Compote

2 cups (1-inch-thick) slices rhubarb (about 1/2 pound)
1/2 cup sugar
1 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (3-inch) cinnamon stick
1 cup cubed peeled Gala apple
1 cup cubed peeled Bartlett pear
Cooking Instructions:
Combine first 5 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes. Add apple, and cook 2 minutes. Add pear; cook 1 minute or until fruit is tender, stirring gently. Remove from heat; cool. Discard cinnamon stick. Serve chilled or at room temperature.
Rhubarb Raspberry Compote

1 cup sugar
1 1/2 pounds fresh (or thawed frozen) rhubarb
9 ounces fresh (or thawed frozen) raspberries
Cooking Instructions:
In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat. Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve.
Rhubarb and Strawberry Compote

1 1/2 pounds rhubarb stalks, ends trimmed and sliced into 1/2-inch pieces
1/4 cup freshly squeezed orange juice (from 1 medium orange)
4 teaspoons minced lemongrass (from a 3-inch piece)
3/4 cup granulated sugar
1 pound (about 3 cups) strawberries, hulled and quartered
1 vanilla bean, split and scraped, pod and seeds reserved or 1 teaspoon vanilla extract
Cooking Instructions:
Combine rhubarb, orange juice, lemongrass, and 1/2 cup of the sugar in a medium nonreactive bowl; toss to coat the rhubarb, and set aside to macerate for 10 to 15 minutes. Meanwhile, toss remaining 1/4 cup sugar with strawberries, empty vanilla pod, and vanilla seeds in a small bowl until strawberries are well coated; let macerate at least 10 minutes. Transfer rhubarb mixture to a medium saucepan over medium heat. Cook, stirring occasionally, until mixture starts to bubble and rhubarb releases its juices, about 5 minutes. Reduce heat to medium low, cover pan, and simmer, stirring occasionally, until rhubarb "melts" and breaks apart, about 5 minutes. Stir strawberry mixture into rhubarb and simmer uncovered for an additional 5 minutes. (Don't stir too often, as you want the strawberries to hold their shape.) Remove from heat, discard vanilla pod, and set aside to cool. Compote can be served at room temperature or chilled; store leftovers in a covered container in the refrigerator.
Rhubarb-Strawberry Compote

1 1/2 pounds strawberries
1 1/2 pounds fresh rhubarb
About 3/4 cup sugar
2 teaspoons cornstarch
1 vanilla bean
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Cooking Instructions:
Rinse and stem strawberries; cut each in half lengthwise. Rinse rhubarb well; trim off and discard ends. Slice stalks crosswise into 3/4-inch pieces. In a 3- to 4-quart pan, mix 3/4 cup sugar and cornstarch. Add berries and crush with a potato masher. Cut vanilla bean in half lengthwise and scrape seeds into pan. Add vanilla pod, orange peel, cinnamon, and rhubarb. Cover and cook over medium heat, stirring occasionally, until rhubarb is soft when pierced, 15 to 20 minutes. Taste, and add more sugar if desired. Remove vanilla pod.
Rhubarb, Strawberry and Mango Compote

1 1/2 pounds Rhubarb, cut into half inch lengths
1 cup sugar
1/8 teaspoon cloves, ground
1 large organic oranges grated zest and juice
1 pint organic strawberries, sliced in half (or left whole if small)
1 Ataulfo mango, peeled and cut sliced into small pieces
Cooking Instructions:
Toss the rhubarb with the sugar, cloves, orange zest and juice, then place in a wide skillet or pot.  Cook over medium heat, stirring occasionally. As soon as the rhubarb is tender - so some pieces will have fallen apart while others are still whole - transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill.
Rhubarb, Raspberry and Strawberry Compote

300 g finely chopped rhubarb, peeled if thick and string
150 g raspberries
300 g strawberries, hulled and quartered
1 vanilla pod, cut in half
150 g caster sugar (add more or less according to taste)
100 ml water
Cooking Instructions:
Place all the ingredients in a saucepan over a moderate a heat and bring it to a simmer. Reduce the heat to low and leave it gently simmer for 20 minutes, stirring regularly. The fruit should have collapsed down to a rough puree texture. Remove it from the heat, take out the vanilla pod and split it open scraping the seeds into the compote. Serve hot or cold or alternatively place it in sterilised jars and store in the fridge for up to 2 weeks.
Balsamic Rhubarb Compote

3  Tbsp balsamic vinegar 
2/3  cup sugar 
3/4  tsp grated peeled fresh gingerroot 
2  fresh rhubarb stalks, leaves discarded, ends trimmed and stalks cut crosswise into 1/4-inch-thick slices or
2 cups frozen sliced rhubarb, thawed, reserving liquid
Cooking Instructions:
In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved then stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature.


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