Rhubarb Compote With Quick Coconut Sorbet Food

RHUBARB COMPOTE

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.

RHUBARB COMPOTE

Steps:

• 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. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE

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.

STRAWBERRY RHUBARB COMPOTE WITH A VANILLA BEAN COCONUT CREAM

Steps:

• Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
• Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
• Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
• If you find your mixture is fairly runny with a lot of extra juice allow it to.
• simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
• To make the cream topping, open two cans of chilled (24hrs) coconut milk.
• Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
• Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
• Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
• Garnish with fresh mint or chopped nuts and serve!
• Enjoy!

ROSY RHUBARB COMPOTE

Steps:

• Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
• Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
• Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
• Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.

RHUBARB SORBET

Steps:

• Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
• Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
• Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.

COCONUT CREAMS WITH POACHED RHUBARB

Steps:

• Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.
• Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.

NORWEGIAN RHUBARB COMPOTE

Steps:

• Cut rhubarb into 1/2 inch pieces.
• Heat water and ¾ cup sugar to boiling, stirring occasionally.
• Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
• Thickening:.
• Mix ¼ cup water and cornstarch; stir into rhubarb.
• Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
• To serve:.
• If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
• Pour into serving bowl or individual dessert bowls.
• When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
• Pipe cream through decorators' tube or spoon onto rhubarb compote.