Best 2 Rhubarb Raspberry Compote Recipes
Indulge in a delightful culinary journey with our collection of rhubarb and raspberry compote recipes, a perfect harmony of sweet and tart flavors. From classic stewed compotes to innovative twists like galette and sorbet, these recipes offer a versatile range of options for every occasion. Whether you're looking for a quick and easy dessert or a show-stopping centerpiece, our curated selection has something for every palate. Dive into the vibrant world of rhubarb and raspberry, and let these recipes guide you in creating unforgettable culinary experiences.
**Recipes Included:**
1. **Classic Rhubarb Raspberry Compote:** A timeless recipe that showcases the natural flavors of rhubarb and raspberries in a simple yet delicious compote. Perfect as a topping for pancakes, waffles, or ice cream.
2. **Rhubarb Raspberry Galette:** Elevate your baking skills with this rustic yet elegant galette. Flaky pastry crust envelops a vibrant filling of rhubarb and raspberries, creating a symphony of textures and flavors.
3. **Rhubarb Raspberry Swirl Cheesecake:** Indulge in a creamy and decadent cheesecake swirled with vibrant rhubarb and raspberry compote. This stunning dessert is sure to impress your guests.
4. **Rhubarb Raspberry Sorbet:** Cool down on a hot summer day with this refreshing sorbet. Made with fresh rhubarb and raspberries, it's a guilt-free treat that bursts with flavor.
5. **Rhubarb Raspberry Muffins:** Start your day with a delightful burst of flavor with these moist and fluffy muffins. Studded with rhubarb and raspberries, they're perfect for breakfast, brunch, or a midday snack.
COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.
Provided by Tara O'Brady
Categories Breakfast Rhubarb Raspberry Cardamom Vanilla Milk/Cream Coconut Egg Maple Syrup Pistachio Brunch Mother's Day Bake Summer Spring Soy Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Compote
- Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling
- Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
- French toast and assembly
- Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
- Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
- Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
- Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.
RHUBARB RASPBERRY COMPOTE
This compote is great on its own, or you can serve it with ice cream or even toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 3
Steps:
- In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
- Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.
Nutrition Facts : Calories 260 g
Tips:
- For the best flavor, use fresh, ripe rhubarb and raspberries.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- You can also use other berries in this compote, such as strawberries, blueberries, or blackberries.
- If you want a sweeter compote, add more sugar. You can also add a little bit of honey or maple syrup.
- If you want a thicker compote, cook it for a longer period of time.
- Serve the compote warm or cold. It's delicious on toast, pancakes, waffles, or yogurt.
Conclusion:
This rhubarb raspberry compote is a delicious and versatile dessert or breakfast topping. It's easy to make and can be enjoyed all year long. So next time you have some fresh rhubarb and raspberries, give this recipe a try!
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