Best 4 Roasted Rhubarb And Sour Cherry Compote Recipes

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Indulge your taste buds in a symphony of flavors with our roasted rhubarb and sour cherry compote, a delightful culinary creation that blends the tangy sweetness of rhubarb with the vibrant tartness of sour cherries. This versatile compote shines as a delectable topping for yogurt, oatmeal, and pancakes, adding a burst of color and flavor to your breakfast or brunch. Its lusciousness extends to desserts, where it can elevate pies, tarts, and ice cream with its vibrant presence. Experience the perfect balance of sweet and sour in every spoonful, making this compote an instant favorite among food enthusiasts.

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

ROASTED RHUBARB COMPOTE



Roasted Rhubarb Compote image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Cut 3 rhubarb stalks into 1/4-inch pieces. Transfer to a small baking dish and toss with 1/2 cup sugar and a pinch of salt. Roast at 350 degrees F until soft, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve over ice cream or pound cake.

RHUBARB CHERRY COMPOTE



Rhubarb Cherry Compote image

This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.

Provided by Chef at Heart

Categories     Cherries

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 cup rhubarb, 1 inch slices, fresh o.r. frozen
1 cup cherries, jarred and pitted, frozen can be used
1/4 cup sugar, granulated
1 teaspoon lemon juice

Steps:

  • In a saucepan bring all ingredients to a boil over med-high heat stirring often.
  • Reduce heat cover and simmer 7 minutes, stirring occasionally.
  • Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
  • Remove to bowl and refrigerate 1 hour or up to 2 days.

Nutrition Facts : Calories 311.7, Fat 0.5, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 79.2, Fiber 5.3, Sugar 70, Protein 2.6

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

ROASTED RHUBARB



Roasted rhubarb image

Do something new to rhubarb - roast it!

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 30m

Number Of Ingredients 2

550g rhubarb
85g golden caster sugar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

Tips:

  • For the best flavor, use fresh rhubarb and sour cherries. If using frozen fruit, thaw it completely before using.
  • If you don't have a roasting pan, you can use a large baking sheet. Just be sure to line it with parchment paper to prevent the fruit from sticking.
  • Roast the fruit until it is softened and slightly caramelized. This will take about 20-25 minutes.
  • Let the compote cool completely before serving. This will allow the flavors to meld together.
  • Serve the compote on its own or use it as a topping for yogurt, ice cream, or pancakes.

Conclusion:

Roasted rhubarb and sour cherry compote is a delicious and versatile dessert that can be enjoyed in many ways. It is a great way to use up fresh fruit, and it is also a healthy and flavorful option. Whether you serve it on its own or use it as a topping, this compote is sure to please everyone at your table.

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