Easy Rhubarb Compote
Notes: Cooking rhubarb in the oven is less work than cooking it
on the stove and also preserves its brilliant pinkish red color
better. Spoon the compote over ice cream, serve it chilled with
shortbread cookies, or use it in rhubarb-lemon cream pie or other
desserts (see Quick Rhubarb Ideas, below). It keeps, chilled airtight,
up to 1 week.
2 pounds rhubarb, rinsed, ends trimmed, and cut into 1/2-inch pieces
1 1/2 cups sugar
1. Mix rhubarb and sugar in a 9- by 13-inch baking dish and spread
level. Cover dish tightly with foil.
2. Bake in a 350° regular or convection oven until rhubarb
is very soft when pierced but just holds its shape, about 45 minutes
(35 in convection oven). Serve warm or cool.
Nutritional analysis per cup.
Quick rhubarb ideas: Our compote is great in simple desserts or
drinks. Here are some of our favorites.
Strawberry-rhubarb fool: Stir together chilled compote, sliced
fresh strawberries, and unsweetened whipped cream; spoon into bowls
and chill 2 hours.
Rhubarb-orange parfaits: Layer compote with orange segments and
vanilla ice cream in tall glasses. Top with a few shreds of orange
Rhubarb sandwich cake: Split a sponge cake horizontally and spoon
compote between the layers, using a slotted spoon; sprinkle cake
with powdered sugar and serve with whipped cream.
Rhubarb mimosas: Pour the compote through a fine strainer (reserve
fruit for other uses); add a little of the syrup to glasses of prosecco
or sparkling wine for a blushing-pink drink - perfect for a bridal
Rhubarb lemonade: Stir the strained syrup (see above) into fresh
lemonade for a new twist.
Yield: Makes About 4 cups
NUTRITION PER SERVING
CALORIES 333(1% from fat); FAT 0.4g (sat 0.0g); PROTEIN 1.8g; CHOLESTEROL
0.0mg; SODIUM 8.9mg; FIBER 0.0g; CARBOHYDRATE 84g