HONEY SCONES WITH RHUBARB COMPOTE
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Provided by Martha Collison
Categories HarperCollins HarperCollins Bake Breakfast Bread Biscuit Honey Rhubarb Vegetarian
Yield Makes about 9 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
- Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
- To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
- Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
- Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
- Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.
RHUBARB COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 221 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 30 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 2 grams, Sugar 29 grams
ROASTED RHUBARB COMPOTE
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.
HONEY ROASTED RHUBARB COMPOTE
Make and share this Honey Roasted Rhubarb Compote recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 1h10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 205.7, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 50.6, Fiber 4.6, Sugar 40.3, Protein 2.9
RHUBARB COMPOTE
This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
Provided by Melissa Clark
Categories condiments, jams, jellies and preserves
Time 15m
Yield About 2 cups
Number Of Ingredients 2
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.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams
More about "honey rhubarb compote recipes"
3 INGREDIENT VANILLA BEAN RHUBARB COMPOTE - LIVELY …
From livelytable.com
Cuisine AmericanTotal Time 15 minsCategory SauceCalories 36 per serving
- Cook over medium heat until mixture comes to a simmer. Cover saucepan and reduce heat to low. Simmer until rhubarb is softened, about 10 minutes.
HONEY RHUBARB COMPOTE | EASY WHOLESOME
From fooddoodles.com
Reviews 14Estimated Reading Time 3 mins
EASY RECIPE FOR RHUBARB COMPOTE - THE SPRUCE EATS
From thespruceeats.com
HONEY, RHUBARB AND BLUEBERRY COMPOTE - RECIPE
From spicetrekkers.com
HONEY SWEETENED RHUBARB COMPOTE WITH GINGER – …
From foodinjars.com
RHUBARB STRAWBERRY COMPOTE | FOODLAND ONTARIO
From ontario.ca
A SIMPLE RHUBARB COMPOTE AND TEN WAYS TO SERVE IT
From simplebites.net
RHUBARB COMPOTE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (4)Total Time 25 minsCategory SauceCalories 77 per serving
SIMPLE SPICED RHUBARB COMPOTE (STEWED RHUBARB) | LOW SUGAR
From sneakyveg.com
4 RHUBARB RECIPES FOR SPRING - THROUGH THE FIBRO FOG
From throughthefibrofog.com
SIMPLE RHUBARB COMPOTE - A BEAUTIFUL PLATE
From abeautifulplate.com
HARRY EASTWOOD'S HONEY AND RHUBARB COMPOTE | DESSERT RECIPES
From goodto.com
STRAWBERRY RHUBARB COMPOTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HONEY-BAKED RHUBARB | RIVER COTTAGE
From rivercottage.net
TANGY RHUBARB COMPOTE » EASY GERMAN FOOD
From easygermanfood.com
RHUBARB COMPOTE - OCCASIONALLY EGGS
From occasionallyeggs.com
HONEY RHUBARB COMPOTE - NATURESPLUS
From naturesplus.com
EASY RHUBARB COMPOTE – A COUPLE COOKS
From acouplecooks.com
TRADITIONAL GARDEN RECIPE: RHUBARB WITH RASPBERRIES AND VANILLA QUARK
From newsrnd.com
RAIAS RECIPES | HEALTHY, EASY, ALLERGY FRIENDLY EATS
From raiasrecipes.com
RHUBARB COMPOTE RECIPE - COUNTRY GROCER
From countrygrocer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love