Norwegian Rhubarb Compote

"Posted for ZWT 6. Adapted from norway-hei.com Can be enjoyed warm or chilled. Number of servings is an estimate."
 
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photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by twissis photo by twissis
Ready In:
25mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Delicious! Just what I was looking for. I had some frozen rhubarb that I was wanting to use up and was craving a tart topping for vanilla ice. This recipe fit the bill perfectly. Thanks for posting!
     
  2. I completely love this recipe! It's both sweet and tart, and it was so good. I think I may have overcooked it though, because it turned out mushy, but it was too good!
     
  3. I would have gone with 4 stars but my better half was scarfing this down so fast I had a heck of a job getting a portion! 5 Stars when he gets that enthused. :) I made it as directed but for my personal taste I would either reduce or eliminate the vanilla. DH says don't mess with it. lol I pulled a few pieces of rhubarb out just before the thickening process mostly for the picture but I do like a few 'chunks' in mine. It's a keeper. Thanks for posting! Made on behalf of the Looney Spoon Phoodies for ZWT^
     
  4. Made for ZWT6 because I love rhubarb, it enjoys prolific growth in Icelandic summer gardens & 1 of those gardens fills my freezer w/a yr-long supply. I also have another friend who makes a kick-butt rhubarb chutney! All that said & assuming primary use as a dessert, rhubarb is all about the sweetness level & it is easy to get it wrong. This recipe gets it right, neither pucker tart or too sweet. I served it w/the spray variety whipped cream (my 1 deviation from the recipe) & found I preferred it cold vs hot. Thx for sharing this recipe w/us.
     
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