Rhubarb Ginger Compote Food

RHUBARB COMPOTE WITH GINGER

Steps:

• Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
• Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

RHUBARB-GINGER COMPOTE

Steps:

• Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
• Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.

ROASTED RHUBARB COMPOTE

Steps:

• Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.

RHUBARB GINGER COMPOTE

Steps:

• Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
• Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
• When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.

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 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 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.

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 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 AND PEAR COMPOTE

Steps:

• Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes. Spoon warm compote into bowls. Top with ice cream and serve.

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:

• 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 VANILLA COMPOTE

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.

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 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.

HONEY ROASTED RHUBARB COMPOTE

Steps:

• Heat oven to 400°F.
• Combine rhubarb, OJ, honey and sugar in a pie dish.
• Roast for 1 hour, until rhubarb collapses and OJ is reduced.
• Cool 15 minutes, then stir in vanilla and serve or store.

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.