Norwegian Rhubarb Compote Recipes

RHUBARB COMPOTE

Steps:

• Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
• Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.

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.

NORWEGIAN RHUBARB COMPOTE

Steps:

• Cut rhubarb into 1/2 inch pieces.
• Heat water and ¾ cup sugar to boiling, stirring occasionally.
• Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
• Thickening:.
• Mix ¼ cup water and cornstarch; stir into rhubarb.
• Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
• To serve:.
• If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
• Pour into serving bowl or individual dessert bowls.
• When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
• Pipe cream through decorators' tube or spoon onto rhubarb compote.

ORANGE RHUBARB COMPOTE

Steps:

• trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.
• In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.
• In a medium-heavy bottomed pan over medium heat, melt your butter. when the butter melts, add the sugar coated rhubarb. cook over medium heat, undisturbed, for 2 minutes. when rhubarb has started to release juices, gently stir.
• continue cooking over medium heat until all the juices release from the rhubarb, and it begins to slightly thicken, or about 15 minutes. The compote will be thick, and the rhubarb slightly tender.

RHUBARB COMPOTE

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.

RHUBARB COMPOTE

Steps:

• In a casserole, blend rhubarb and sugar.
• Bring to a boil, at medium heat, stirring frequently and let simmer 10 minutes.
• Remove from the heat and let cool down.
• Cover and refrigerate until completely cold.