Best Rhubarb Cherry Compote Recipes

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE

Roasted Rhubarb-and-Sour-Cherry Compote image

This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Spring Recipes

Time 45m

Yield Makes about 2 Cups

Number Of Ingredients 7

Ingredients

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

Steps:

Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

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

Ingredients

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 CHERRY COMPOTE

RHUBARB CHERRY COMPOTE image

Categories Sauce Fruit Breakfast Brunch Dessert Stew Quick & Easy Vegan

Yield 8 people

Number Of Ingredients 4

Ingredients

1 cup (250 ml) frozen or drained pitted sour cherries
1 cup (250 ml) cut 1/2 inch/1 cm pieces fresh or frozen rhubarb
1/4 cup (50 ml) granulated sugar
1 teaspoon (5 ml) lemon juice

Steps:

Combine all ingredients in a small saucepan. Bring to boil over medium-high heat, stirring often. Reduce heat, cover and simmer for 7 minutes, stirring occasionally. Uncover and simmer until rhubarb breaks down, about 3 minutes. Scrape into bowl; refrigerate until cold, about 1 hour. Excellent over panna cotta, yogurt, ice cream

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