Best 4 Summer Rhubarb And Blackberry Compote Recipes
Indulge in a symphony of flavors with our Summer Rhubarb and Blackberry Compote, a delightful treat that captures the essence of the season. This vibrant compote features a medley of fresh, juicy rhubarb and plump, sweet blackberries, simmered to perfection in a symphony of spices and citrus. Its versatility knows no bounds, as it can be enjoyed on its own as a refreshing dessert or paired with a variety of dishes to elevate their flavors. From breakfast delights like yogurt parfaits and pancakes to ice cream sundaes and cocktails, this compote adds a burst of color and a tantalizing taste that will leave you craving more. With three variations to choose from, including a sugar-free option, this recipe caters to diverse dietary preferences, ensuring everyone can savor the goodness of this delectable treat. Embark on a culinary adventure and discover the endless possibilities of our Summer Rhubarb and Blackberry Compote.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY COMPOTE
This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
- Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g
RHUBARB AND BLUEBERRY COMPOTE
A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.
Provided by Sherona
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g
QUICK FRUIT COMPOTE
our easy and quick fruit compote recipe is full of wonderful flavours and is equally delicious served hot or chilled with your favourite pudding
Provided by Good Food team
Categories Condiment
Time 15m
Yield Serves 4 (easily multiplied)
Number Of Ingredients 5
Steps:
- If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
- Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Nutrition Facts : Calories 83 calories, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
VANILLA ICE CREAM WITH HOT RHUBARB-BLACKBERRY COMPOTE
A rhubarb-blackberry compote over vanilla ice cream is our healthy version of a hot-fudge sundae. If you can't find fresh fruits, frozen ones may be substituted.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a small pot, combine rhubarb, 1 cup blackberries, and butter. Cover tightly, and cook over the lowest possible flame for 8 minutes, or until rhubarb is tender. Stir occasionally to prevent sticking. Add remaining blackberries and heat through. Pour over ice cream and serve.
Tips:
- Choose firm and ripe rhubarb stalks for the best flavor and texture.
- Wash the rhubarb thoroughly and trim off the ends before cutting it into pieces.
- Use a sharp knife to cut the rhubarb and blackberries to avoid bruising them.
- Simmer the rhubarb and blackberries gently over low heat to prevent them from becoming mushy.
- Add sugar or other sweetener to taste, depending on the desired sweetness of the compote.
- Stir in a little cornstarch or arrowroot powder to thicken the compote, if desired.
- Let the compote cool slightly before serving, or enjoy it warm.
Conclusion:
This summer rhubarb and blackberry compote is a delicious and versatile recipe that can be enjoyed in many ways. Serve it over pancakes, waffles, or yogurt for a sweet and tangy breakfast or brunch. It also makes a great topping for ice cream, sorbet, or pound cake. Or simply enjoy it as a snack on its own. No matter how you choose to serve it, this compote is sure to be a hit.
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