Honey Roasted Rhubarb Compote Recipes

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.

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.

HONEY RHUBARB COMPOTE

Steps:

• Dissolve honey in water in large saucepan.
• Bring to a boil over medium high heat. Add rhubarb. Reduce heat to low.
• Simmer, uncovered, 15-25 minutes or until rhubarb is tender but still intact.
• Stir in vanilla.
• Combine cornstarch and cold water. Mix well. Gradually add to rhubarb; cook and stir until the mixture comes to a boil.
• Reduce heat and simmer 3-5 minutes or until mixture thickens.
• Pour into a serving bowl and refrigerate until cold.

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:

• 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.