Best 6 Rhubarb Compote For Rhubarb Shortcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary experience with rhubarb compote, a versatile condiment that adds a vibrant tartness to a variety of dishes. This tangy treat shines in the spotlight of rhubarb shortcakes, a classic dessert that combines sweet, tender shortcakes with a dollop of creamy whipped cream. But rhubarb compote's culinary talents extend far beyond shortcakes. It can elevate pancakes, waffles, and French toast to new heights, transforming them into unforgettable breakfast sensations. Its vibrant color and sharp flavor also make it an ideal companion for oatmeal, yogurt parfaits, and even ice cream. Explore the versatile world of rhubarb compote through a collection of delectable recipes that showcase its diverse applications. From the classic rhubarb shortcake to unexpected savory dishes, discover the endless possibilities of this culinary gem. Unleash your creativity and embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHORTCAKE WITH FRESH RHUBARB SAUCE



Shortcake with Fresh Rhubarb Sauce image

Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. -Rena McCalment, Sharpsville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings (2-1/4 cups sauce).

Number Of Ingredients 16

1-1/2 cups chopped fresh rhubarb
1/4 cup shortening
3/4 cup sugar
1 large egg
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup 2% milk
1/4 cup chopped walnuts or pecans
SAUCE:
3/4 to 1 cup sugar
1/2 cup water
4 cups cubed fresh rhubarb (1-inch)
Dash ground cinnamon, optional

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

Nutrition Facts : Calories 294 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 152mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB OAT SHORTCAKES



Rhubarb Oat Shortcakes image

Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it's paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It's important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 6 shortcakes

Number Of Ingredients 17

1 1/2 cups/180 grams all-purpose flour, more as needed
1 cup plus 1 tablespoon/95 grams old-fashioned oats
1/3 cup/80 grams light brown sugar
1 tablespoon/15 grams baking powder
1/2 teaspoon finely grated orange or lemon zest
1/2 teaspoon fine sea salt
8 tablespoons/115 grams cold unsalted butter (1 stick), cubed
2/3 cup/160 milliliters heavy cream, more for brushing shortcakes
Demerara sugar, for garnish
2 pounds/907 grams rhubarb, trimmed and diced into 1-inch pieces (7 cups)
1 cup/210 grams Demerara sugar
2 tablespoons unsalted butter, melted
1 vanilla bean, split and scraped
1/4 teaspoon kosher salt
1/2 cup/118 milliliters heavy cream
1/2 cup/120 grams crème fraîche
1 tablespoon confectioners' sugar or honey (optional)

Steps:

  • Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  • Make the shortcakes: In the bowl of a food processor, pulse together flour, 1 cup/90 grams oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms lima-bean-size crumbs. Add cream and pulse until dough is just combined.
  • On a lightly floured surface, pat dough into a rectangle 3/4 inch/2 centimeters thick. Brush generously with heavy cream and, lifting up a short side, fold dough in half as if you are closing a book. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats and the Demerara sugar. Chill until ready to bake.
  • Make the roasted rhubarb: In a large bowl, toss together rhubarb, Demerara sugar, melted butter, vanilla bean seeds and salt. Spread onto a large rimmed baking sheet. Transfer rhubarb to the oven. Bake 5 minutes.
  • Add pan of biscuits to the oven with rhubarb. Continue to bake, tossing rhubarb occasionally and scraping the darkening pieces at the edges of the baking sheet into the center, until biscuits are golden and rhubarb is very tender and the juices are bubbling thickly and have caramelized at the edges of the pan, about 20 minutes longer. If biscuits are ready before rhubarb, remove from oven while rhubarb finishes cooking. Let biscuits and rhubarb cool completely.
  • To serve: In a small bowl, whisk together cream, crème fraîche and confectioners' sugar or honey, if using, until mixture forms soft peaks. Split biscuits crosswise and spoon rhubarb and whipped cream over biscuit bottoms. Cover with biscuit tops.

Nutrition Facts : @context http, Calories 805, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 43 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 520 milligrams, Sugar 51 grams, TransFat 1 gram

RHUBARB SHORTCAKES



Rhubarb Shortcakes image

Add a twist to your shortcake and use a sweet-tart rhubarb compote instead of the standard strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Number Of Ingredients 8

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup plus 3 tablespoons sugar
1 cup whole milk
1 cup heavy cream
Rhubarb Compote

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine flour, butter, baking powder, salt, and 1/3 cup sugar and process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4 to 5 times.
  • Turn out dough onto a lightly floured surface. With floured hands, gently pat into a 4-by-8-inch rectangle. Cut dough into 8 squares and transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes. Let biscuits cool on baking sheet.
  • In a large bowl, beat cream until soft peaks form. Add 2 tablespoons sugar and beat until soft peaks return. To serve, split biscuits with a serrated knife; sandwich with Rhubarb Compote and whipped cream.

Nutrition Facts : Calories 510 g, Fat 24 g, Fiber 2 g, Protein 7 g

RHUBARB COMPOTE



Rhubarb Compote image

This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.

Provided by Melissa Clark

Categories     condiments, jams, jellies and preserves

Time 15m

Yield About 2 cups

Number Of Ingredients 2

3/4 pound rhubarb, cubed (about 3 to 4 cups)
3/4 cup granulated sugar

Steps:

  • In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
  • Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams

BUTTERMILK SHORTCAKES WITH RHUBARB AND BERRIES



Buttermilk Shortcakes with Rhubarb and Berries image

A simple buttermilk biscuit serves as the basis for fruit shortcake. As with many easy recipes, your success rate at making biscuits will most likely grow exponentially with each attempt. There's nothing tricky about it; just be sure to work quickly and not to overwork the dough at all, which will cause the biscuits to become heavy and flat. In this recipe, a traditional strawberry shortcake is enhanced by a rhubarb compote to serve along with the macerated berries. You can use one fruit and not the other (by doubling the amount of either topping). Or substitute an equal amount of another fruit for the rhubarb, or macerate any other type of berry. An apricot compote would be lovely with macerated blackberries, for example, or nectarines with raspberries. The whipped cream, however, is not optional; it's a fundamental part of the appeal of fruit shortcake. The biscuits, meanwhile, can be served on their own for breakfast, topped with a pat of butter and your favorite jam. (If you are planning to serve them with savory dishes like eggs and bacon, however, omit the sugar and vanilla bean.)

Yield makes 10

Number Of Ingredients 28

3 cups all-purpose flour, plus more for biscuit cutter
1 cup cake flour (not self-rising)
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise (see page 469)
1 1/2 cups cold buttermilk
2 tablespoons heavy cream, for brushing
Fine sanding sugar, for sprinkling (or use granulated sugar)
Whipped Cream (page 436)
Rhubarb Compote (page 436)
Macerated Strawberries (page 437)
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
(makes about 2 cups)
2 1/4 pounds rhubarb, ends trimmed and leaves discarded
1 cup plus 2 tablespoons sugar
1/2 cup water
3 strips (each 2 1/2 by 1/2 inch) orange zest
3 strips (each 2 1/2 by 1/2 inch) lemon zest
1/4 teaspoon coarse salt
1 pint fresh strawberries, hulled (large berries halved or quartered lengthwise)
2 tablespoons sugar
1 teaspoon fresh lemon juice
(makes about 2 1/2 cups)

Steps:

  • Prepare baking sheet Line a large cookie sheet with parchment paper.
  • Cut butter into dry ingredients Whisk together flours, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, cut the butter into the flour until the largest pieces are the size of small peas.
  • Mix dough Rub the vanilla seeds into the buttermilk with your fingers (this is the best way to disperse the seeds, but alternatively, you can scrape the bean against the side of the measuring cup with a rubber spatula). Add the buttermilk to the flour mixture, stirring with a fork until most of the ingredients have come together into a moist dough (it's okay if some flour is left on bottom of bowl).
  • Form biscuits Turn out dough onto a clean work surface and gather any loose bits together. Press lightly to fully incorporate all the ingredients while patting into a rough rectangle, being careful not to overwork the dough. Fold dough into thirds: Starting with a short end, carefully fold over, then fold the other end over the first.. (The folding adds an extra layering of flakiness to the finished biscuits.) Pat out dough until 1 1/4 inches thick. Using a floured biscuit cutter, cut dough into 2 1/2-inch rounds.
  • Bake Preheat oven to 400°F. Place rounds on prepared cookie sheet, about 1 inch apart. Gather together scraps; pat out again, and cut once. Chill 20 minutes. Brush tops with the cream and sprinkle with sanding sugar. Bake 10 minutes, and rotate sheet. Reduce heat to 375°F, and continue to bake until golden brown and cooked through, about 12 minutes more. Transfer biscuits to a wire rack to cool.
  • Serve Split biscuits, and layer with whipped cream and rhubarb compote. Serve berries on the side. Or, set out a platter of biscuits and bowls of each topping and let guests build their own shortcakes. Biscuits are best eaten the day they are made.
  • IN A DEEP MIXING BOWL set in a large ice-water bath, whisk cream by hand until soft peaks form. Sprinkle with the sugar, add vanilla, and whisk until soft peaks return. Do not overbeat.
  • Prepare rhubarb Wash rhubarb well and dry thoroughly with paper towels (wipe each stalk to remove any grit). Cut crosswise on the diagonal into 1-inch pieces (you should have about 5 cups).
  • Make poaching syrup Bring sugar, water, zests, and salt to a boil in a large straight-sided skillet, stirring until sugar is dissolved. Add rhubarb, and stir to coat in sugar syrup. (There won't be enough syrup to cover, but the compote will become more liquidy once the fruit starts to release its juices.) Cover and cook over medium-low heat until rhubarb is just tender, about 5 minutes. (Do not overcook; you want most of the rhubarb pieces to hold their shape.)
  • Cool Remove from heat and let cool completely, about 1 hour, before using. Compote can be refrigerated in an airtight container up to 1 week.
  • IN A BOWL, toss berries with sugar and lemon juice to combine. Let stand at room temperature 20 minutes to draw out some of the juices before serving.

STRAWBERRY-RHUBARB SHORTCAKES



Strawberry-Rhubarb Shortcakes image

Categories     Cake     Dessert     Bake     Valentine's Day     Kid-Friendly     Strawberry     Spring     Chill     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 18

Compote
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 tablespoons water
2 tablespoons strawberry preserves
1 teaspoon minced orange peel
1/4 teaspoon ground allspice
1 1-pint basket strawberries, hulled, thickly sliced
Biscuits
2 1/4 cups all purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 tablespoons minced orange peel (orange part only)
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 3 tablespoons chilled whipping cream
2 cups chilled whipping cream, sweetened, softly whipped
Mint sprigs

Steps:

  • For Compote:
  • Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
  • For biscuits:
  • Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
  • Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
  • Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
  • Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.

Tips:

  • Choose fresh, firm rhubarb stalks with vibrant color.
  • Trim the rhubarb stalks, removing any leaves or blemishes.
  • Cut the rhubarb into 1/2-inch thick slices.
  • Use a heavy-bottomed saucepan to prevent scorching.
  • Bring the rhubarb, sugar, and water to a simmer over medium heat, stirring occasionally.
  • Reduce the heat to low and simmer for 15-20 minutes, or until the rhubarb is tender.
  • Remove the saucepan from the heat and stir in the lemon zest and vanilla extract.
  • Allow the compote to cool slightly before serving.

Conclusion:

Rhubarb compote is a delicious and versatile dessert that can be enjoyed on its own or used as a topping for other desserts, such as shortcakes, pancakes, or ice cream. It is a great way to use up fresh rhubarb and is a perfect summer treat. With its vibrant color and tart flavor, rhubarb compote is sure to be a hit with everyone who tries it.

Related Topics