Easy Rhubarb Compote
Notes: Cooking rhubarb in the oven is less work than cooking it on the stove and also preserves its brilliant pinkish red color better. Spoon the compote over ice cream, serve it chilled with shortbread cookies, or use it in rhubarb-lemon cream pie or other desserts (see Quick Rhubarb Ideas, below). It keeps, chilled airtight, up to 1 week.
This recipe goes with Rhubarb-Lemon Cream Pie
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- Calories: 333
- Calories from fat: 1%
- Protein: 1.8g
- Fat: 0.4g
- Saturated fat: 0.0g
- Carbohydrate: 84g
- Fiber: 0.0g
- Sodium: 8.9mg
- Cholesterol: 0.0mg
- 2 pounds rhubarb, rinsed, ends trimmed, and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 1. Mix rhubarb and sugar in a 9- by 13-inch baking dish and spread level. Cover dish tightly with foil.
- 2. Bake in a 350° regular or convection oven until rhubarb is very soft when pierced but just holds its shape, about 45 minutes (35 in convection oven). Serve warm or cool.
- Nutritional analysis per cup.
- Quick rhubarb ideas: Our compote is great in simple desserts or drinks. Here are some of our favorites.
- Strawberry-rhubarb fool: Stir together chilled compote, sliced fresh strawberries, and unsweetened whipped cream; spoon into bowls and chill 2 hours.
- Rhubarb-orange parfaits: Layer compote with orange segments and vanilla ice cream in tall glasses. Top with a few shreds of orange peel.
- Rhubarb sandwich cake: Split a sponge cake horizontally and spoon compote between the layers, using a slotted spoon; sprinkle cake with powdered sugar and serve with whipped cream.
- Rhubarb mimosas: Pour the compote through a fine strainer (reserve fruit for other uses); add a little of the syrup to glasses of prosecco or sparkling wine for a blushing-pink drink - perfect for a bridal shower.
- Rhubarb lemonade: Stir the strained syrup (see above) into fresh lemonade for a new twist.
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