Norwegian Rhubarb Compote

Submitted by noway

"Posted for ZWT 6. Adapted from norway-hei.com Can be enjoyed warm or chilled. Number of servings is an estimate."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 1 1⁄2 lbs rhubarb
• 1 1⁄2 cups water
• 3⁄4 cup sugar

• Thickening

• 1⁄4 cup water
• 3 tablespoons cornstarch
• 1⁄2 teaspoon vanilla extract

• Topping

• 1 cup whipping cream
• 2 tablespoons sugar

directions

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

Reviews

[Lucky in Bayview]

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!

 

[Studentchef]

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!

 

[K9 Owned]

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^

 

[twissis]

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.