Best 2 Rhubarb And Blueberry Compote Recipes
Rhubarb and blueberry compote is a classic summer dessert that is both tart and sweet, with a beautiful pop of color. This versatile compote can be used as a topping for pancakes, waffles, yogurt, or ice cream, or it can be spooned into jars and enjoyed as a quick and easy snack. In this article, we've gathered three delicious recipes for rhubarb and blueberry compote, each with its own unique twist. From a classic stovetop method to a slow cooker variation and a no-cook option, we've got you covered. So, gather your ingredients, choose your preferred recipe, and let's get cooking!
Here are our top 2 tried and tested recipes!
RHUBARB AND BLUEBERRY COMPOTE
A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.
Provided by Sherona
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g
CREPES WITH BLUEBERRY STUFFING AND RHUBARB COMPOTE
Steps:
- Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
- Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
- Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
- To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.
Tips:
- For the best results, use fresh rhubarb and blueberries. If using frozen fruit, thaw it completely before using.
- If you don't have a lemon on hand, you can use 1 tablespoon of white vinegar or apple cider vinegar instead.
- To make the compote thicker, cook it for a longer period of time. Stir the compote constantly to prevent it from sticking to the bottom of the pan.
- You can use rhubarb and blueberry compote as a topping for yogurt, oatmeal, pancakes, waffles, or ice cream. It can also be used as a filling for pies, tarts, and muffins.
Conclusion:
Rhubarb and blueberry compote is a delicious and versatile dessert that can be enjoyed in many different ways. It is a great way to use up fresh rhubarb and blueberries, and it is also a healthy and nutritious snack. With its vibrant color and sweet-tart flavor, rhubarb and blueberry compote is sure to be a hit with everyone who tries it.
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