SUMMER RHUBARB AND BLACKBERRY COMPOTE
We tend to assign rhubarb to early spring and blackberries to mid-summer, but in the Pacific Northwest and other places as well, rhubarb is still producing vigorously when the blackberries and raspberries come in. Hence a summer rhubarb compote. In spring, though, use strawberries.
Provided by Beth Renzetti
Categories Fruit Sauces
Time 50m
Number Of Ingredients 7
Steps:
- 1. Prepare the rhubarb. Bring the water to a boil with the sugar, cloves, and orange zest. Give a stir to dissolve the sugar, then reduce to a simmer, add the rhubarb, and cook it gently until it is just tender when pierced with a fork, 6 to 8 minutes.
- 2. Lift the rhubarb out of the pan with a slotted spoon and put it in a roomy bowl. Add the blackberries to the syrup for 30 seconds, then lift them out too and add them to the rhubarb.
- 3. Raise the heat, add the orange zest to the liquid, and boil until syrupy, when fine bubbles appear over the surface, about 10 minutes. When the syrup has reduced, let it cool for 15 minutes, then stir in the rosewater. Pour the syrup over the fruit.
- 4. Cover and refrigerate. Serve chilled, plain, with whipped cream or over ice cream.
RHUBARB RASPBERRY COMPOTE
This compote is great on its own, or you can serve it with ice cream or even toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 3
Steps:
- In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
- Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.
Nutrition Facts : Calories 260 g
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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
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