Best Rhubarb Pineapple Compote Crock Pot Recipes

SLOW COOKED PINEAPPLE

Steps:

• If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
• Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
• Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

RHUBARB PINEAPPLE COMPOTE (CROCK POT)

Steps:

• Wash and peel rhubarb. Slice into 1 inch pieces.
• Place fruit in crock pot. Add orange soda, then sprinkle with sugar. Stir to combine.
• Cover and cook on low for 6-8 hours until rhubarb is tender.
• Serve warm or chilled. Sprinkle with nutmeg before serving.

RHUBARB COMPOTE

Steps:

• In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
• Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.

RHUBARB-PINEAPPLE CRISP

Steps:

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

WARM FRUIT COMPOTE

Steps:

• In a 5-quart crock pot, combine first 4 ingredients, then top with pie filling.
• Cover & cook on high 2 hours or until heated through, then serve.

STEWED RHUBARB WITH PINEAPPLE

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!

SLOW COOKER FRUIT COMPOTE

Steps:

• In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.

PINEAPPLE COMPOTE

Steps:

• Melt butter in a sauté pan over medium heat.
• Add pineapple, season with sugar and salt.
• Sauté over medium heat for 5 minutes.
• Add ginger, stir and remove from heat.

RHUBARB COMPOTE

Steps:

• Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
• Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.