Best 3 Honey Rhubarb Compote Recipes
Tantalize your taste buds with the delectable flavors of honey rhubarb compote, a culinary symphony of sweet, tart, and tangy notes. This versatile condiment graces breakfast tables, complements desserts, and elevates savory dishes to new heights. Embark on a culinary journey with this curated collection of honey rhubarb compote recipes, each offering a unique twist on this classic delight. From a classic stovetop method to a slow cooker variation and a no-pectin recipe for a quicker preparation, these recipes cater to diverse preferences and skill levels. Discover the perfect balance of sweetness and acidity in every spoonful, adding a vibrant pop of color and flavor to your culinary creations.
Here are our top 3 tried and tested recipes!
HONEY SCONES WITH RHUBARB COMPOTE
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Provided by Martha Collison
Categories HarperCollins HarperCollins Bake Breakfast Bread Biscuit Honey Rhubarb Vegetarian
Yield Makes about 9 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
- Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
- To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
- Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
- Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
- Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.
HONEY ROASTED RHUBARB COMPOTE
Make and share this Honey Roasted Rhubarb Compote recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 1h10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Combine rhubarb, OJ, honey and sugar in a pie dish.
- Roast for 1 hour, until rhubarb collapses and OJ is reduced.
- Cool 15 minutes, then stir in vanilla and serve or store.
Nutrition Facts : Calories 205.7, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 50.6, Fiber 4.6, Sugar 40.3, Protein 2.9
HONEY RHUBARB COMPOTE
Make and share this Honey Rhubarb Compote recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve honey in water in large saucepan.
- Bring to a boil over medium high heat. Add rhubarb. Reduce heat to low.
- Simmer, uncovered, 15-25 minutes or until rhubarb is tender but still intact.
- Stir in vanilla.
- Combine cornstarch and cold water. Mix well. Gradually add to rhubarb; cook and stir until the mixture comes to a boil.
- Reduce heat and simmer 3-5 minutes or until mixture thickens.
- Pour into a serving bowl and refrigerate until cold.
Nutrition Facts : Calories 142.8, Fat 0.2, Sodium 6, Carbohydrate 37.2, Fiber 1.6, Sugar 31.9, Protein 0.8
Tips:
- Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
- Use a heavy-bottomed pot: This will help to prevent the rhubarb from sticking and burning.
- Cook the rhubarb over medium heat: This will allow the rhubarb to soften slowly and develop its flavor.
- Add sugar gradually: Start with a small amount of sugar and add more to taste. This will help to prevent the compote from becoming too sweet.
- Use a variety of spices: Experiment with different spices to create a unique flavor profile. Some popular choices include cinnamon, nutmeg, and ginger.
- Let the compote cool completely: This will allow the flavors to meld and develop.
Conclusion:
Honey rhubarb compote is a versatile and delicious condiment that can be enjoyed in a variety of ways. It can be served over pancakes, waffles, or yogurt, or used as a filling for pies and tarts. It can also be used as a glaze for roasted meats or fish. With its sweet and tangy flavor, honey rhubarb compote is sure to be a hit with everyone who tries it.
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