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Ingredients
| rhubarb: 1.5 lbs |
| water: 1 1/2 cups |
| granulated sugar: 3/4 cup |
| water: 1/4 cup |
| cornstarch: 3 Tbl |
| vanilla extract: 1/2 tsp |
| light whipping cream (fluid): 1 cup |
| granulated sugar: 2 Tbl |
Norwegian Rhubarb Compote
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
7 serving(s)
Tags
- Cut rhubarb into 1/2 inch pieces.
- Heat water and ¾ cup sugar to boiling, stirring occasionally.
- Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
- Thickening:.
- Mix ¼ cup water and cornstarch; stir into rhubarb.
- Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
- To serve:.
- If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
- Pour into serving bowl or individual dessert bowls.
- When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
- Pipe cream through decorators' tube or spoon onto rhubarb compote.