Rhubarb compote

[Mrs. V]

Rheum rhabarbarum.2006-04-27.uellue
Dieter Weber (User:Uellue) / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/)

This recipe is so silly simple. And you can use the "older" stalks that are later season..

Rhubarb Compote
2 C water
3/4C sugar
4.5 C sliced rhubarb
1 tsp vanilla
1/2tsp cornstarch
1/4 C water
In a 2 Qt sauce pan dissolve the sugar in 2C water and bring to a boil. Add rhubard and simmer uncovered 20-30 mins, or until rhubarb is soft. Remove from heat and stir in vanilla. In a seperate measuring cup, combine 1/4 C water and the cornstarch. Mix well. Slowly stir this into the hot rhubarb and bring it back to a boil. Stir it so it doesn't burn and it thickens properly. Simmer 3-5 mins, or until thickened.

Makes 8, 6oz servings.

Do not worry if it looks sort of soupy when you pull it off the burner. This sets up quite nicely as it cools. (Still going to be loose, it's not a pudding). I'm going to add a nice big dollop of Whipped cream before serving. You could add cinnamon either to the rhubarb mix, or sprinkled on the whipped cream. When I make this again, I will try adding tapioca pearls, and maybe a 1/4C sugar, and make it more pudding like. I'll let you know how that works out!

 

[JOHN42768]

My mother use to just cook it down with some sugar til basically a soup. Did not need to add water. Cool in refrigerator and spread on a thick slice of homemade bread. Good stuff

 

[donna]

Sounds like good recipes to try.

 

[donna]

So good to see this again.