Best Rhubarb And Blueberry Compote Recipes

Rhubarb and Blueberry Compote image

Provided by Sherona

Time 1h10m

Yield 8

Number Of Ingredients 6

10 stalks rhubarb, peeled and chopped
1 cup white sugar
1 cup frozen blueberries
1 teaspoon vanilla extract
1 cinnamon stick
water to cover

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

Crepes with Blueberry Stuffing and Rhubarb Compote image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup flour
Unsalted butter for skillet
1 tablespoon orange or tangelo marmalade
Blueberry stuffing, recipe follows
Rhubarb compote, recipe follows
Mint, for garnish
1 cup blueberries
1 tablespoon granulated maple sugar or syrup
1/2 cup sour cream
2 cups cut up fresh or frozen rhubarb
2 tablespoons frozen orange juice concentrate
1/4 cup sugar
1 tablespoon cornstarch

Steps:

Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.