Rhubarb Compote Food

RHUBARB COMPOTE

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.

RHUBARB COMPOTE

Steps:

• In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
• Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.

RHUBARB COMPOTE

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.

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 COMPôTE

Steps:

• Put the rhubarb and sugar in the baking dish. Cook, uncovered, for 30-40 minutes. For other variations you could add the grated zest and juice of 1 large orange, or 1 heaped teaspoon of grated fresh ginger (the ginger works best, I think, with soft brown rather than white sugar).

EASY RHUBARB COMPOTE

Steps:

• Gather the ingredients.
• Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.
• Taste, and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low, and stir constantly until the sugar is completely dissolved.
• Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on lids. If you don't want to water bath can the compote, you can simply store compote in jars or any other airtight container, refrigerated for up to two weeks. Or, in the freezer, for up to six months.

RHUBARB COMPOTE

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.

SIMPLE RHUBARB COMPOTE

Steps:

• Combine all ingredients (excluding vanilla) in large sauce pot.
• Heat to medium-high and stir occasionally until rhubarb begins to break down completely.
• Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.

NATURALLY SWEETENED STRAWBERRY RHUBARB COMPOTE

Steps:

• In a small saucepan add the rhubarb, strawberries, orange juice, water, honey, and sea salt. Cover and allow to come to a boil. Reduce to a simmer, remove lid and and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
• Using a potato masher, mash the fruit and make the compote smoother.
• Taste and add more honey if needed.
• Allow to cool for 10 minutes (the compote will thicken as it cools), then transfer the compote to a glass jar with a lid. Cool, uncovered at room temperature until it's no longer hot. Pop on the lid and transfer to the fridge to chill for at least 4 to 6 hours before using. See notes for serving suggestions.

TART RHUBARB COMPOTE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the rhubarb, sugar, ginger, and vinegar together in a large bowl until the sugar starts to dissolve.
• Spread onto a rimmed baking sheet and cook for 20 minutes.
• Stir to break the rhubarb up into saucy chunks, then cook for 5-10 minutes more if needed to condense the juices.
• Remove from the oven and cool to room temperature, then transfer to a jar.

RHUBARB COMPOTE

Steps:

• Combine all of the ingredients, except for the tapioca, in a saucepan over medium heat to extract the juices, and then cook until the rhubarb is al dente. Add the starch and simmer until the compote thickens. Remove from the heat and transfer to a hotel pan to cool. Serve with Streusel.
• Preheat oven to 300 degrees F.
• Cream together the butter and sugar in a mixing bowl. Add flour, combine until pebbly.
• Press together in your hand. Break off pieces and bake until golden brown

RHUBARB TWISTS WITH RHUBARB COMPOTE

Steps:

• Heat oven to 400°F. Line a baking sheet with parchment paper. With a sharp peeler, create 10 thin strips of rhubarb by pressing firmly down on the stalk and pulling lengthwise. Repeat, turning rhubarb and switching stalks as you go. Cover strips with a damp paper towel.
• Chop peeled rhubarb and place in a medium saucepan. Add strawberries, sugar, thyme, and 1/4 cup water and bring to a boil. Reduce heat and simmer gently until rhubarb is broken down and mixture has thickened, about 40 minutes. Remove and discard thyme.
• Meanwhile, divide dough into 10 pieces and roll each into a ½-in.-thick rope about 11 in. long. Wrap 1 rhubarb strip around each rope of dough and place on the prepared baking sheet. Bake until golden brown, 14 to 16 minutes.
• In a food processor, puree ricotta and 1/2 tsp salt until smooth. Transfer to a bowl and swirl in compote. Serve with rhubarb twists.

Steps:

• Combine rhubarb with all other ingredients in medium saucepan, except vanilla extract.
• Bring to a simmer over medium-high heat.
• Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 15 minutes.
• Remove from heat, add vanilla and stir.
• Cool and serve.

RHUBARB PANCAKES

Steps:

• Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
• Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
• Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.

EASY RHUBARB COMPOTE

Steps:

• Chop the rhubarb stalks into small pieces (see photo).
• In a large heavy based pot, add the chopped rhubarb stalks along with all the other ingredients, and cook over a medium heat, stirring until the sugar is dissolved. Increase the heat to medium-high and cook, stirring occasionally, until rhubarb is completely softened and has broken down with some small pieces still intact (but soft)- approximately 20-25 minutes. Once it starts to thicken, keep an eye on it so it doesn't catch on the bottom of the pot. Reduce the heat to low and taste. Add more sugar if required (1-3 more tablespoons) as each batch is slightly different depending on the rhubarb. Cook a few more minutes until compote has thickened and there are only very small pieces left and most of the rhubarb is stewed.
• Remove from the heat and discard the lemon and vanilla pod (if using). Allow compote to cool to room temperature before putting into sterilised jars or clean containers and placing in the fridge. Makes approximately 4 cups.

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.

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:

• This is prepared in a double boiler. Put a few inches of water in the bottom part of the pot and bring to gentle boil.
• In top of double boiler over direct heat, bring sugar and water to boil. When the mixture is boiling, place the pot over the gently simmering water in bottom of double boiler.
• Add the chopped rhubarb and orange rind to the sugar water mixture, stir.
• Cover and cook, without stirring, for 15 to 20 minutes or until rhubarb is tender. The pieces will remain whole!
• Turn off heat; allow the rhubarb to cool in the pan over hot water. Discard orange rind.
• Enjoy!
• I like to serve this warm or cold, either way it is delicious!
• Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango or pineapple tidbits, good to serve over ice cream, frozen yogurt or a slice of plain cake.

RHUBARB COMPOTE

Steps:

• 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. (Can be made 1 day ahead. Keep refrigerated.)

RHUBARB COMPOTE

Steps:

• Peel the rhubarb stalks, so that the outest layer is off. Then cut them into 3cm (1 inch) cubes. Place them into a pan along with the suagr, the juice of half a lemon, and a splash of water to help it cook. Bring it to a boil, then lower the heat. let it simmer for about 10 more mintues, until some rhubarb chunks have broken down, and some are still in shape but soft. You should be able to stab through with a fork easily. The compote should have reached a creamy consistency. Pour it into 2 jars who have been washed out with boiling water peviously. Let cool completetly at room temperature and then store in the fridge. It will last in the fridge for at least 4 weeks. Serve it over yoghurt for breakfast or with ice cream as a dessert option.