Roasted Rhubarb And Sour Cherry Compote Food

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ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE



Roasted Rhubarb-and-Sour-Cherry Compote image

This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 45m

Yield Makes about 2 Cups

Number Of Ingredients 7

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

Steps:

  • Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
  • Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

ROASTED RHUBARB COMPOTE



Roasted Rhubarb Compote image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

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.

ROASTED RHUBARB-AND-CHERRY GIMLET



Roasted Rhubarb-and-Cherry Gimlet image

Meet your new favorite aperitif for spring. Shake up an icy and refreshing mix of puréed rhubarb-cherry compote, gin, fresh lime juice, and seltzer.

Provided by Sarah Carey

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 10m

Number Of Ingredients 4

1/4 cup Roasted Rhubarb-and-Sour-Cherry Compote, plus 3 tablespoons syrup
2 ounces fresh lime juice, plus wheels for serving
8 ounces gin
Seltzer, chilled, for serving

Steps:

  • Blend rhubarb-cherry mixture and syrup in a blender until smooth (you should have about 1/2 cup). Working in two batches, combine rhubarb purée, lime juice, and gin in a cocktail shaker then fill with ice. Shake until cold, about 10 seconds. Divide among 4 lowball or rocks glasses filled with ice; top with seltzer and lime wheels.

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

CHERRY COMPOTE



Cherry Compote image

Because fresh fruit was once scarce in Sweden during the winter, compotes stewed from dried fruits (mixed with a little alcohol to take the nip off the cold) are traditional at Christmas julbord. Here, dried cherries simmered with red wine and Port are subtly spiced with cinnamon and black pepper. This pairs well with cheese. Also wonderful over ice cream or cake. Compote can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using. Taken from Epicurious.com and posted for ZWT.

Provided by alligirl

Categories     Dessert

Time 25m

Yield 1 2/3 cups, 6 serving(s)

Number Of Ingredients 8

1 1/2 cups dried sour cherries (9 oz)
2/3 cup ruby port
3/4 cup dry red wine
6 tablespoons sugar
1 cinnamon stick (2 - 3 inches in length)
3/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons red wine vinegar

Steps:

  • Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
  • Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
  • Remove from heat and cover, then let stand 15 minutes. Serve warm.

Nutrition Facts : Calories 119.8, Sodium 3.7, Carbohydrate 17.9, Fiber 0.1, Sugar 14.8, Protein 0.1

RHUBARB COMPOTE



Rhubarb Compote image

Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 4 cups

Number Of Ingredients 3

1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
1 cup sugar
1 piece (1 inch) fresh peeled ginger, finely grated

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.

KNOTT'S BERRY FARM CHERRY RHUBARB SAUCE



Knott's Berry Farm Cherry Rhubarb Sauce image

This alone for me is a reason to stop by Knotts Berry Farm's Resturant and have their famous chicken dinner.I remember as a child, going there for special occasions. And I never miss a chance to stop by and eat there when we are near by. I love their Cherry Rhubarb Sauce that comes before the main meal. Try it, I know you will love it!

Provided by cxstitcher57

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3

1 lb cherry rhubarb, chopped in one inch slices
1 1/2 cups sugar
2 1/4 cups water

Steps:

  • Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
  • Add water to mixture and bring to a boil slowly, uncovered.
  • Cook for 1 to 5 minutes, until your rhubard is soft.
  • Cool, cover and refrigerate for several hours before servings.
  • Can add a dash of whipping cream to the top if you like for that extra touch.

Nutrition Facts : Calories 209.4, Fat 0.1, Sodium 4.8, Carbohydrate 53.4, Fiber 1.4, Sugar 50.8, Protein 0.7

RHUBARB CHERRY COMPOTE



Rhubarb Cherry Compote image

This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.

Provided by Chef at Heart

Categories     Cherries

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 cup rhubarb, 1 inch slices, fresh o.r. frozen
1 cup cherries, jarred and pitted, frozen can be used
1/4 cup sugar, granulated
1 teaspoon lemon juice

Steps:

  • In a saucepan bring all ingredients to a boil over med-high heat stirring often.
  • Reduce heat cover and simmer 7 minutes, stirring occasionally.
  • Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
  • Remove to bowl and refrigerate 1 hour or up to 2 days.

Nutrition Facts : Calories 311.7, Fat 0.5, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 79.2, Fiber 5.3, Sugar 70, Protein 2.6

RHUBARB COMPOTE



Rhubarb Compote image

Provided by Mary Cech

Categories     Sauce     Dessert     Low Fat     Quick & Easy     Lemon     Spring     Vegan     Rhubarb     Simmer     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 3

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice

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.)

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