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Recipes for Rhubarb Sauces & Compotes
Rhubarb lends itself beautifully to toppings for desserts and meats. It pairs well with other fruits and can be seasoned with spices for a unique taste.
Rhubarb can be served as a delightfully refreshing topping for desserts like pound cake or ice cream (or both). But it's equally delicious served as a savory topping for pork, for example.
I've included a few recipes that really demonstrate the versatility of the humble rhubarb plant.
Compotes and Sauces - What's the difference?
According to answers.com...
(1) A flavorful seasoning or relish served as an accompaniment to food, especially a liquid dressing or topping for food.
(2) Stewed fruit, usually served with other foods.
(3) Something that adds zest, flavor, or piquancy.
COMPOTE: noun.
(1) Fruit stewed or cooked in syrup.
(2) A long-stemmed dish used for holding fruit, nuts, or candy.
SAUCE:
Middle English, from Old French, from Vulgar Latin *salsa, from Latin, feminine of salsus.
answers.com
Baked Rhubarb with Raspberries
A Tasty Weight Watchers Rhubarb Recipe
Photo courtesy of Daffodilly
I've got the Best Ever Desserts recipe book from Weight Watchers. There are some scrumptious recipes included that won't wreck your best laid weight loss plans. Here's one for a delicious dessert.
"Baked Rhubarb with Raspberries".
1 (6-ounce) container raspberries
3/4 cup packed light brown sugar
1/4 cup boiling water
1 pound fresh rhubarb, trimmed and cut into 1/2-ince slices or frozen sliced rhubarb
1/4 teaspoon vanilla extract
Pinch salt
6 (3/8-inch thick) slices thawed frozen reduced-fat pound cake.
METHOD:
* Preheat the oven to 350 degrees F.
* Put the raspberries, brown sugar, and water in a food processor; pulse just until the berries break-up. Pour the mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible, discard the solids. Stir in the rhubarb, vanilla, and salt.
* Transfer the mixture to a 7 x ll-inch baking dish. Bake until the rhubarb is tender, about 30 minutes, stirring very gently halfway through the baking. Place the baking dish on a rack and cool 10 minutes.
* Meanwhile, toast the pound cake until golden brown. Place 1 slice of cake on each of 6 plates and top evenly with the rhubarb. Serve at once.
PER SERVING (1 slice cake and 2/3 cup rhubarb): Points Value: 5
WEIGHT WATCHERS NOTE: "Rhubarb is more pleasant to eat when its shape is retained, and baking is the best way to ensure this."
Essentials for making perfect sauces and compotes
Cuisinart DLC-4CHB Mini-Prep Plus 4-Cup Food Processor, Brushed Stainless Steel
Amazon Price: $39.99 (as of 12/27/2009) 
Mirro Get-A-Grip 6 Quart Covered Sauce Pan
Amazon Price: $27.99 (as of 12/27/2009)
All about compotes
Compote is a dessert originating from 17th century England made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is then served either warm or chilled arranged in a large fruit bowl or single-serve bowl for individual presentation. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan.Robuchon, Joël, "Members of the Gastronomic Committee". Larousse Gastronomique. New York: Clarkson Potter/Publishers, 2001, pg.322-323.
Dried fruit compote is a common passover food.
In France a compote can also be a fine puree of cooked fruit made usually with a base of apple, with the possible addition of apricot, pear or various other fruits. Compote such as this may also be used as a base for other desserts, such as French apple tart. This may be purchased from a supermarket in small single-serving containers or in larger glass jars. It has a similar consistency to baby food and may be eaten served cold as a breakfast product, dessert or simply as a snack.
Rhubarb-Strawberry-Ginger Compote
Another of my "newspaper clipping" recipes...
Photo courtesy of MarMar
Serves 6
This compote is tart and fresh, and it's lovely served over pound cake, or layered with ice cream or whipped cream in goblets or individual serving dishes.
You can adjust the sugar to your taste but I find that it's just right this way especially if you're serving it with something sweet like pound cake or ice cream.
INGREDIENTS:
1-1/2 lb. rhubarb, tops removed and trimmed, coarsely chopped
2 c. water
1/2 c. sugar
1 tbsp. minced fresh ginger
1 pint fresh strawberries, hulled and cut in half
1 tbsp. chopped fresh mint
METHOD:
Put the rhubarb in a large saucepan with the water and simmer over medium-high heat until it just begins to lose color, about 3 to 5 minutes. It should be fork-tender, but hold its shape.
Using a slotted spoon, transfer the rhubarb to a bowl.
Pour off and reserve 1/2 cup of the cooking water. Return to the saucepan along with the sugar and ginger. Simmer over medium-high heat until the sugar dissolves.
Remove, add the rhubarb and the strawberries and stir together gently. Serve with ice cream or whipped cream.
NOTE: I like to sprinkle chopped pecans or almonds on top. Looks good and adds a nice crunch.
For a lovely recipe for Strawberry Rhubarb Conserve with nuts and currants visit my Squidoo lens featuring Holiday Recipes.
It's so delicious on biscuits or pancakes or use it for a dessert sauce on ice cream.
Beautiful Compotes
Amberina Glass Ruby Fluted Large Compote
Amazon Price: (as of 12/27/2009)
Waterford Crystal Bolton 5-Inch Ftd. Compote
Amazon Price: $150.00 (as of 12/27/2009)
Royal Doulton-Royal Albert Old Country Roses Compote
Amazon Price: $40.60 (as of 12/27/2009)
Orrefors Intermezzo Blue 9-3/8-Inch Compote
Amazon Price: $216.72 (as of 12/27/2009)
Compote in English
kompot in Bulgarian.
kompót in Hungarian,
kompot in Polish,
compot in Romanian,
Komposta in Greek,
Komposto in Turkish.
source: wikipedia
Pork Tenderloin with Rhubarb-Onion Sauce
From The Baxter Bulletin of Mountain Home, Arkansas
4 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper
1 to 1 1/4 pounds pork tenderloin, trimmed
1 large sweet onion, sliced
2-4 tablespoons water
2 cups diced rhubarb
1/4 cup red-wine vinegar
1/4 cup brown sugar
1/4 cup minced fresh chives
Heat oven to 450 degrees.
Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork, and cook, turning occasionally, until brown on all sides, 5-7 minutes. Transfer the pan to the oven, and roast the pork until an instant-read thermometer registers 145 degrees, 15-17 minutes. Let rest 5 minutes before slicing.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until brown-ed, 7-8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5-7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar, and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork, and sprinkle with chives.
Serves 6.
Rhubarb as Art
All about sauces
In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.
Sauces may be ready made sauces, usually bought, such as soy sauce, or freshly prepared by the cook; such as Béchamel sauce, which is generally made just before serving. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
A cook who specializes in making sauces is a saucier.
"Woe to the cook whose sauce has no sting."
Geoffrey Chaucer
Rhubarb Trivia
- RHUBARB-TRIVIA
- Interesting rhubarb-trivia fun facts that are surprising, ironic and humorous too.
Sauces & Compotes
The Complete Book Of Sauces
Amazon Price: $11.53 (as of 12/27/2009)
Back to Basics 220 Food Strainer & Sauce Maker
Amazon Price: $63.55 (as of 12/27/2009)
Fischer & Wieser Razzpotle Roasted Raspberry Chipotle Sauce, 20-Ounce Bottles (Pack of 6)
Amazon Price: $49.66 (as of 12/27/2009)
Sour Black Cherry Compote with Balsamic Vinegar 220 g.
Amazon Price: $20.99 (as of 12/27/2009)
Compotes, confitures et chutneys
Amazon Price: (as of 12/27/2009)
More Delicious Rhubarb Recipes & Information
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I * Love * Rhubarb -- 5 Fabulous Recipes!
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Growing up in Northeastern Ohio, we grew quite a variety of fruits and vegetables in our backyard garden. Corn and green beans grew quite well for us, but I can't help but remember the fabulously hearty stalks of rhubarb that our garden produced! It...
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Rhubarb Pie - Great Recipes
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Photo Courtesy of Cameron Nordholm Each spring the rhubarb patch, once again, becomes the star of the garden for many people. Not much else is growing, yet. A freshly baked rhubarb pie is the first recipe that "springs" to mind (get...
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THE BEST OF BRITISH RHUBARB RECIPES
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Rhubarb is also called Pieplant, and it is one of several species of the genus Rheum (family Polygonaceae), especially Rheum rhaponticum (or R. rhabarbarum), a hardy perennial grown for its large, succulent leafstalks, which are edible. The rhubarb...
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The Rhubarb Patch
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We inherited this rhubarb patch when we bought our home ten years ago. It's right next to our vegetable garden. Right now there are five rhubarb plants marching in a row with their fresh, crinkly, light green leaves and celery-like stalks sprouting...
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Rhubarb Muffins, Cakes and More
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Photo Courtesy of La Grande Farmers' Market What can you do with rhubarb if you don't want to bake a pie? Well, there are rhubarb muffins and cakes and sauces and compotes and stuffings, etc. Rhubarb in an entree? You bet! How about a beverage or two...
Blogging about rhubarb sauces & compotes
- Top 10 Most Memorable Meals of the Decade
- I raved about the roasted eggplant, the grilled chicken with cumin and the lamb chops in rhubarb sauce. As you can see, I go with the sure bets a decade ...
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My Rhubarb Sauces & Compotes Guesbook
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Thanks for stopping by. I sure hope you enjoyed your visit and maybe learned a thing or two about how rhubarb sauces and compotes can jazz up your meals.
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Reply
- pkmcr pkmcr Oct 5, 2009 @ 1:36 pm
- Congratulations on achieving the well deserved Giant Squid status
Take care and well done
Paul
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Reply
- JaguarJulie JaguarJulie Sep 15, 2009 @ 2:02 pm
- Wow! What's this I spy -- but more delicious rhubarb -- it boggles the mind what one can do with rhubarb! Yumm Yumm.
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