Indulge in a symphony of flavors with our delectable rhubarb vanilla compote, a culinary masterpiece that elevates your taste buds to new heights. This versatile compote is a harmonious blend of sweet and tart, featuring tender rhubarb and a hint of vanilla, making it an ideal accompaniment to a wide array of dishes. From breakfast delights like pancakes, waffles, and yogurt parfaits to tantalizing desserts such as ice cream, cakes, and pies, this compote adds a burst of flavor that will leave you craving more. Its vibrant color and luscious texture are sure to elevate any culinary creation, turning ordinary meals into extraordinary experiences. Whether you're a seasoned chef or a home cook seeking culinary inspiration, our rhubarb vanilla compote is a must-try recipe that will become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM
This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.
Provided by GastroChef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h36m
Yield 8
Number Of Ingredients 10
Steps:
- Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
- Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
- Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
- Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
- Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
- Serve whipped coconut cream over chilled compote.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g
RHUBARB VANILLA COMPOTE
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar and cinnamon in a medium saucepan.
- Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE
Categories Ice Cream Machine Fruit Dessert Freeze/Chill Backyard BBQ Frozen Dessert Spring Summer Rhubarb Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Make sorbet:
- Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
- Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
- Make compote while purée is chilling:
- Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
- Let sorbet soften at room temperature 5 minutes, then serve with compote.
VANILLA CUPCAKES WITH RHUBARB COMPOTE
Not too long ago I took up baking as a hobby and have loved it ever since. The inspiration for these sweet treats came from my love of Twinkies. I added the rhubarb compote to make them a bit more upscale for entertaining. -Julia VanderMolen, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For topping, in a small bowl, mix mascarpone cheese, yogurt and honey. Refrigerate until serving., For compote, in a small saucepan, bring rhubarb, sugar, water and ginger to a boil. Reduce heat; simmer, uncovered, until rhubarb begins to soften, about 6-8 minutes., Stir in strawberries; simmer gently until slightly thickened and strawberries are just softened, about 5 minutes. Cool completely., Serve cupcakes with topping and compote.
Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 94mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
Tips for Making Rhubarb Vanilla Compote:
- For the best flavor, use fresh rhubarb that is in season. - If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using. - You can use any type of sugar you like in this recipe, but brown sugar or coconut sugar will give the compote a richer flavor. - If you want a thicker compote, cook it for a longer period of time. - You can add other spices to the compote, such as cinnamon, ginger, or cardamom. - Rhubarb vanilla compote can be served warm or cold. - It can be used as a topping for pancakes, waffles, ice cream, or yogurt. - It can also be used as a filling for pies, tarts, or muffins.Conclusion:
Rhubarb vanilla compote is a delicious and versatile condiment that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. So next time you have some rhubarb on hand, give this recipe a try. You won't be disappointed!
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