Norwegian Rhubarb Compote

Name: Norwegian Rhubarb Compote
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs rhubarb; 1 1/2 cups water; 3/4 cup sugar; 1/4 cup water; 3 tablespoons cornstarch; 1/2 teaspoon vanilla extract; 1 cup whipping cream; 2 tablespoons sugar

(4)

Recipe by noway

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

People talking

Join In Now Join the conversation!

READY IN: 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction