Best 8 Rhubarb Pineapple Compote Crock Pot Recipes

STEWED RHUBARB WITH PINEAPPLE

Steps:

• If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
• Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
• Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
• Allow to cool.
• Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

CROCK POT FRUIT COMPOTE

Steps:

• Put all the fruit in the bottom of the crock pot. Combine the cinnamon, nutmeg, brown sugar, melted butter and cherry pie filling. Pour over fruit. Cook on high for 2 to 3 hours stirring a couple times during cooking. Makes about 5 cups fruit.

PINEAPPLE COMPOTE

Steps:

• Melt butter in a sauté pan over medium heat.
• Add pineapple, season with sugar and salt.
• Sauté over medium heat for 5 minutes.
• Add ginger, stir and remove from heat.

RHUBARB COMPOTE

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.

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

SLOW COOKER FRUIT COMPOTE

Steps:

• In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.

SLOW-COOKER RHUBARB STRAWBERRY SAUCE

Steps:

• In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream.

PINEAPPLE-RHUBARB STREUSEL DESSERT

Steps:

• In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.