NORWEGIAN RHUBARB COMPOTE
Posted for ZWT 6. Adapted from norway-hei.com Can be enjoyed warm or chilled. Number of servings is an estimate.
Provided by noway
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut rhubarb into 1/2 inch pieces.
- Heat water and ¾ cup sugar to boiling, stirring occasionally.
- Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
- Thickening:.
- Mix ¼ cup water and cornstarch; stir into rhubarb.
- Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
- To serve:.
- If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
- Pour into serving bowl or individual dessert bowls.
- When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
- Pipe cream through decorators' tube or spoon onto rhubarb compote.
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