Rhubarb Compote
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups water
- 1cup sugar
- 2cups rhubarb cut into ½-inch pieces
- ½cup red currant jelly
Nutritional analysis per serving (6 servings)
212 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 47 grams sugars; 0 grams protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
- Step 2
Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife. Drain immediately over nonmetallic strainer, reserving liquid. Cool rhubarb.
- Step 3
Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts. Cool.
- Step 4
Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.
Private Notes
Comments
A simple and absolutely delicious way to enjoy rhubarb. It's great as a complement for custard, yoghurt, bread pudding, toast - anything.
I've also added frozen raspberries to the rhubarb when poaching, which adds a wonderful red color. You then can dispense with the red current jelly though you do have to cook down the strained liquid a little more to get the right syrupy consistency.
Obsessed with this delicious compote. I doubled the recipe but substituted strawberries for half the rhubarb. Used cherry jam because it was on-hand. Added a teaspoon of cinnamon. Perfect over ice cream or with cake.
A simple and absolutely delicious way to enjoy rhubarb. It's great as a complement for custard, yoghurt, bread pudding, toast - anything.
I've also added frozen raspberries to the rhubarb when poaching, which adds a wonderful red color. You then can dispense with the red current jelly though you do have to cook down the strained liquid a little more to get the right syrupy consistency.
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