RHUBARB COMPOTE WITH YOGURT & ALMONDS
My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. -Michael Hoffman, Brooklyn, New York
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold., In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes. Top with compote; sprinkle with almonds.
Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 49mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic exchanges
RHUBARB COMPOTE
This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
Provided by Melissa Clark
Categories condiments, jams, jellies and preserves
Time 15m
Yield About 2 cups
Number Of Ingredients 2
Steps:
- In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 39 grams
ROSY RHUBARB COMPOTE
A low in fat, vibrant dessert to impress your guests
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
- Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
- Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
- Taste the rhubarb liquid - it should be tart without being sour - and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.
Nutrition Facts : Calories 157 calories, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
RHUBARB COMPOTE
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.
More about "pressure cooker rhubarb compote with yogurt recipes"
SIMPLE RHUBARB COMPOTE - A BEAUTIFUL PLATE
From abeautifulplate.com
4.4/5 (94)Total Time 30 minsCategory Fruit DessertsCalories 65 per serving
- Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.
STRAWBERRY-RHUBARB COMPOTE – INSTANT POT RECIPES
From recipes.instantpot.com
RHUBARB COMPOTE RECIPE | BON APPéTIT
From bonappetit.com
RHUBARB COMPOTE RECIPE (CINNAMON AND ORANGE) - FOOD …
From foodmeanderings.com
RHUBARB COMPOTE | RICARDO
From ricardocuisine.com
SUPER EASY STRAWBERRY RHUBARB COMPOTE—IN A PRESSURE …
HOW TO MAKE RHUBARB COMPOTE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STRAWBERRY RHUBARB COMPOTE - SKINNYTASTE
From skinnytaste.com
RHUBARB COMPOTE | RECIPE | RHUBARB COMPOTE, COMPOTE RECIPE
From pinterest.com
PRESSURE COOKER RHUBARB COMPOTE WITH YOGURT RECIPES
From wikifoodhub.com
EASY RHUBARB COMPOTE – A COUPLE COOKS
From acouplecooks.com
PRESSURE-COOKER RHUBARB COMPOTE WITH YOGURT - COPY ME THAT
From copymethat.com
RHUBARB COMPOTE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
QUICK & EASY RHUBARB COMPOTE | RECIPE | RHUBARB RECIPES, …
From pinterest.ca
RHUBARB COMPOTE RECIPE - COUNTRY GROCER
From countrygrocer.com
100 PRESSURE-COOKER RECIPES TO MAKE IN YOUR INSTANT POT - TASTE …
From tasteofhome.com
EASY RHUBARB RASPBERRY COMPOTE - ABRA'S KITCHEN
From abraskitchen.com
RHUBARB COMPOTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PRESSURE COOKER RECIPES
From allrecipes.com
PRESSURE-COOKER RHUBARB COMPOTE WITH YOGURT - TASTE OF …
From stage.tasteofhome.com
You'll also love