Best 7 Stewed Rhubarb Rhabarberkompott Recipes
Title: Delightful Stewed Rhubarb: A Culinary Journey from Tart to Sweet
In the realm of delectable desserts, stewed rhubarb stands as a classic treat that tantalizes taste buds with its unique blend of tartness and sweetness. Originating in Europe, this timeless dish has captured the hearts of many with its versatility and ability to transform the humble rhubarb into a culinary masterpiece. Join us on a delectable journey as we delve into the world of stewed rhubarb, exploring its history, health benefits, and a collection of mouthwatering recipes that showcase the diverse culinary expressions of this extraordinary fruit.
**Rhubarb Recipes Featured in the Article:**
1. **Classic Stewed Rhubarb:** Experience the essence of stewed rhubarb with this traditional recipe. Perfectly balanced between tart and sweet, this classic dish is a nostalgic treat that evokes memories of simpler times.
2. **Spiced Stewed Rhubarb:** Embark on a flavorful adventure with this spiced variation, where aromatic spices like cinnamon, nutmeg, and cardamom dance harmoniously with the tangy rhubarb. Prepare to be captivated by the symphony of flavors in every bite.
3. **Rhubarb-Strawberry Stewed Compote:** Indulge in a vibrant and refreshing twist on stewed rhubarb, where the sweetness of ripe strawberries complements the tartness of rhubarb, creating a delightful medley of flavors.
4. **Rhubarb-Vanilla Stewed Compote:** Discover the elegance of simplicity with this vanilla-infused stewed rhubarb. The delicate aroma of vanilla beans enhances the natural flavors of rhubarb, resulting in a refined and sophisticated dessert.
5. **Rhubarb-Ginger Stewed Compote:** Ignite your taste buds with this zesty combination of rhubarb and ginger. The warmth of ginger adds a delightful kick to the tartness of rhubarb, creating a tantalizing contrast that keeps you coming back for more.
STEWED RHUBARB
Super quick to make and with 3 ingredients only, this Stewed Rhubarb Recipe makes a delicious fruity sauce that can be used to top your favourite desserts, cakes, yogurt or sweet breakfast dishes!
Provided by A Baking Journey
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- Wash the Rhubarb and discard the bottom of the stalks and leaves.
- Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
- Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
- Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.
Nutrition Facts : Calories 435 kcal, Carbohydrate 110 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 11 g, Sugar 86 g, ServingSize 1 serving
STEWED RHUBARB & RED BERRIES
Steps:
- Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
SWEETLY STEWED RHUBARB
Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.
Provided by Bethany Webber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2 mg, Sugar 25.5 g
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
STEWED RHUBARB WITH PINEAPPLE
This is a simple and low calorie topping/compote, as told to me by someone in the MyFoodDiary.com forums. You can use it as a topping/mixin for plain yogurt, top ice cream with it, put it over toast (with cream cheese?), stir it into oatmeal, eat it with a dab of whipped topping or just plain. Sweet and tart yummy treat.
Provided by MathMom.calif
Categories Sauces
Time 25m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 51.2, Fat 0.1, Sodium 1.7, Carbohydrate 13.1, Fiber 1.1, Sugar 10.6, Protein 0.5
STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- For the best flavor, use fresh, ripe rhubarb. If your rhubarb is not sweet enough, you can add a little sugar to taste.
- You can use any type of sweetener you like in this recipe. Sugar, honey, maple syrup, or stevia are all good options.
- If you don't have any vanilla bean paste, you can use 1 teaspoon of vanilla extract instead.
- Be careful not to overcook the rhubarb. It should be tender but still hold its shape.
- Stewed rhubarb can be served warm or cold. It is delicious on its own, or you can use it as a topping for pancakes, waffles, or ice cream.
Conclusion:
Stewed rhubarb is a delicious and easy-to-make dessert that can be enjoyed all year round. It is a great way to use up fresh rhubarb, and it can also be made with frozen or canned rhubarb. Stewed rhubarb can be served on its own, or it can be used as a topping for pancakes, waffles, or ice cream. It is also a great addition to pies, tarts, and other baked goods.
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