Best Rhubarb Vanilla Compote Recipes

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STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM



Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream image

This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.

Provided by GastroChef

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h36m

Yield 8

Number Of Ingredients 10

2 cups quartered fresh strawberries
2 cups chopped rhubarb
½ cup honey
1 orange, juiced
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 (14 ounce) cans chilled coconut milk
2 vanilla beans
2 tablespoons honey

Steps:

  • Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
  • Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
  • Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
  • Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
  • Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
  • Serve whipped coconut cream over chilled compote.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g

VANILLA ICE CREAM WITH HOT RHUBARB-BLACKBERRY COMPOTE



Vanilla Ice Cream with Hot Rhubarb-Blackberry Compote image

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

2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
2 cups fresh or frozen blackberries
2 tablespoons unsalted butter
1 pint vanilla ice cream, homemade or store-bought

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.

STRAWBERRY RHUBARB COMPOTE WITH A VANILLA BEAN COCONUT CREAM



Strawberry Rhubarb Compote With a Vanilla Bean Coconut Cream image

This is a great recipe that is sugar/lactose-free! Easy to make and tastes incredible! Great for the summer Months!

Provided by gastrochef101

Categories     Dessert

Time 25m

Yield 4 cups

Number Of Ingredients 10

2 cups rhubarb, chopped
2 cups fresh strawberries, sliced in quarters
1 orange, juiced (or à 1/4 cup pulp free juice)
1 teaspoon cardamom
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup honey
2 vanilla beans (seeds, 1 tsp vanilla extract can be substituted)
2 tablespoons honey (unpasteurized)
2 (13 1/2 ounce) cans coconut milk, solid portion

Steps:

  • Chop rhubarb and strawberries and combine them into a large pot with spices, orange juice and honey over medium heat.
  • Bring mixture to a boil and allow to boil for a few minutes until reducing the heat to low-medium.
  • Allow mix to simmer until all the rhubarb has broken down and enough of the liquid has evaporated that the mix resembles a jam like consistency.
  • If you find your mixture is fairly runny with a lot of extra juice allow it to.
  • simmer on low until the juices evaporate a bit more. Chill compote completely before serving.
  • To make the cream topping, open two cans of chilled (24hrs) coconut milk.
  • Carefully scoop out the solid portion into a mixing bowl, trying your best to leave the liquid portion behind.
  • Slice open your vanilla bean pods and using a flat edged knife, remove seeds and add them to your coconut cream.
  • Begin whipping cream and vanilla bean on medium-high setting. After about a minute slowly drizzle in your honey until your mix is aerated enough to hold peaks. (You can stick this in fridge until ready to serve).
  • Garnish with fresh mint or chopped nuts and serve!
  • Enjoy!

Nutrition Facts : Calories 928, Fat 33, SaturatedFat 31, Sodium 77.4, Carbohydrate 162.7, Fiber 4.1, Sugar 153.6, Protein 3.9

RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE



Rhubarb Sorbet with Vanilla Rhubarb Compote image

Categories     Ice Cream Machine     Fruit     Dessert     Freeze/Chill     Backyard BBQ     Frozen Dessert     Spring     Summer     Rhubarb     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

For sorbet
2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)
1 2/3 cups sugar
2 tablespoons light corn syrup
For compote
3/4 cup sugar
1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
2 drops vanilla
Special Equipment
an ice cream maker

Steps:

  • Make sorbet:
  • Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
  • Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
  • Make compote while purée is chilling:
  • Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
  • Let sorbet soften at room temperature 5 minutes, then serve with compote.

RHUBARB VANILLA COMPOTE



Rhubarb Vanilla Compote image

A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008

Provided by DDW7976

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups rhubarb, diced
1/2 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • Combine rhubarb, sugar and cinnamon in a medium saucepan.
  • Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
  • Remove from heat and stir in vanilla.
  • Serve warm or cold.

VANILLA CUPCAKES WITH RHUBARB COMPOTE



Vanilla Cupcakes with Rhubarb Compote image

Not too long ago I took up baking as a hobby and have loved it ever since. The inspiration for these sweet treats came from my love of Twinkies. I added the rhubarb compote to make them a bit more upscale for entertaining. -Julia VanderMolen, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/2 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
TOPPING:
1 carton (8 ounces) mascarpone cheese
3/4 cup fat-free vanilla Greek yogurt
1 tablespoon honey
STRAWBERRY RHUBARB COMPOTE:
2 cups chopped fresh rhubarb
2 tablespoons sugar
1 tablespoon water
1/4 teaspoon ground ginger
1/2 cup quartered fresh strawberries

Steps:

  • Preheat oven to 350°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For topping, in a small bowl, mix mascarpone cheese, yogurt and honey. Refrigerate until serving., For compote, in a small saucepan, bring rhubarb, sugar, water and ginger to a boil. Reduce heat; simmer, uncovered, until rhubarb begins to soften, about 6-8 minutes., Stir in strawberries; simmer gently until slightly thickened and strawberries are just softened, about 5 minutes. Cool completely., Serve cupcakes with topping and compote.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 94mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES



Rhubarb compote with vanilla crème fraîche & pancakes image

Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests

Provided by Good Food team

Categories     Dessert, Dinner, Treat

Time 35m

Number Of Ingredients 9

450g rhubarb , cut into 4cm pieces
85g caster sugar
3 tbsp honey
finely grated zest and juice 1 lemon
2 vanilla pods
pieces stem ginger , cut into thin shards
1 tsp icing sugar
200ml crème fraîche
pancake - see 'Goes well with' below

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
  • Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
  • Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.

Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

RHUBARB-VANILLA COMPOTE



Rhubarb-Vanilla Compote image

Number Of Ingredients 4

4 cups Rhubarb
1/3 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Cinnamon

Steps:

  • Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.

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