Thursday, May 11, 2017

Rhubarb Compote (Stewed Rhubarb) over Ice Cream


Fresh rhubarb is in season for many.  Here is an easy recipe for a surprisingly tasty topping used over vanilla or chocolate ice cream. While some may call it "rhubarb compote," many others prefer the more descriptive "stewed rhubarb."






Cut off the toxic leaves.

Might as well grab some asparagus while you're there.



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.

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


Rhubarb Compote (Stewed Rhubarb) over Ice Cream

7 comments:

  1. Thank you for this recipe. It is simple and delicious and my family enjoys it so much.

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  2. Try it with Greek yogurt too.

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  3. I've made this since you first posted it. Very good and very easy. A warm weather treat.

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  4. Looks delicious. I will try this recipe. Thank you. My grandmother used to make strawberry rhubarb pies and they were excellent too.

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  5. I've made this compote from a previous post also - delicious! I added it to my smoothies in the morning, plus it freezes well. I always have more rhubarb than I know what to do with and am grateful for new ways of using it.

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  6. Glad the frost didn't damage the rhubarb.

    Agree on the cute pup.

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