Sunday, May 25, 2014

Rhubarb Compote (Stewed Rhubarb) over Ice Cream

Rhubarb Compote (Stewed Rhubarb) over Ice Cream 
Fresh rhubarb is in season.  Here is an easy recipe for a surprisingly tasty topping used over vanilla or chocolate ice cream. When served to guests it may be better called "rhubarb compote", although many still prefer the slightly more cacophemistic "stewed rhubarb".

Cut off the toxic leaves.

Trim the Ends

For every 3 cups of cut up rhubarb, add ½ cup of sugar and 2 or 3 tablespoons of water.

Cut into small chunks.

Add Sugar, Then Water

Cook in a saucepan, over a medium heat, until the rhubarb is tender, usually about half an hour (this is not unlike how one would make cranberry sauce).

Then whisk into a sauce.

It can be served hot over the ice cream, but many think chilled is even better.


mary anne said...

Having made this after the previous post I can attest that it is both easy and delicious. We have friends growing rhubarb and can't wait to make it again

Anonymous said...

Just had some with stewed strawberries mixed in instead of sugar. Delicious over real whole-milk Greek yoghurt.

Heinz-Ulrich von Boffke said...

My maternal grandfather, a Chapel Hill boy, would have loved this!

Best Regards,

Heinz-Ulrich von B.

Suzi said...

Yum. I'll have to look for rhubarb at the farmer's market. I bet it would taste good with some strawberries added to it as well.

Anonymous said...

When I think of sturdy Yankee endurance, I think of rhubarb. My grandmother planted three rhubarb plants in her Connecticut kitchen garden well before I was born. I've tried several times to kill them off and they just keep coming back no matter how hard I try, and no matter how severe the winter. She used to call me in to the kitchen as a boy and ask me to taste test as the rhubarb was gurgling on the stove. She would gauge the amount of sugar needed by my reaction to the tartness. I've given up trying to get rid of the rhubarb, and in stead I make something in her honor. I know darn well she was looking down from Heaven as I was trying to get rid of her plants and she made sure they remained.

Joseph A. Fredericks said...

This is a great, classic preparation. I add-in chopped walnuts for a little additional crunch!

Muffy, thanks for maintaining your stewardship of the classic ways...

Cranky Yankee said...

And served in Spode Gloucester. Perfect!

Anonymous said...

I just made my own version this weekend. It's so easy. Used raw blue agave syrup instead of sugar. It's so good and I serve it over ice cream, oatmeal, and yogurt. Thanks for your beautiful and informative site, Muffy.