Stewed Rhubarb Fruit Compote Food

SIMPLE RHUBARB COMPOTE (REFINED SUGAR FREE)

Steps:

• Put all the ingredients in a small saucepan over a low heat. Start with 2 tbsp maple syrup or other sugar alternative and add more after cooking if needed.
• Stir well, cover the pan, and cook for 15 minutes, until the rhubarb is soften and broken down.
• Stir occasionally to stop it sticking.
• You can also roast the rhubarb if you prefer.

STEWED RHUBARB

Steps:

• Wash the Rhubarb and discard the bottom of the stalks and leaves.
• Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
• Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
• Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.

STEWED RHUBARB & RED BERRIES

Steps:

• Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
• Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

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.

EASY STEWED RHUBARB

Steps:

• In large saucepan, combine all ingredients.
• Cook over medium heat, stirring, until sugar is dissolved.
• Reduce heat to medium low.
• Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
• Let cool.
• Can be refrigerated up to 5 days.

STEWED RHUBARB ( RHABARBERKOMPOTT )

Steps:

• Variations; White wine can be substituted for water, in which don't use vanilla.
• Whole strawberries can be add to the hot compote.
• Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
• Place in pot and sprinkle with sugar.
• Add lemon or orange peel.
• Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
• If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
• Chill to serve.