Best 3 Honey Rhubarb Compote Recipes
Honey rhubarb compote is a delicious and versatile dish that can be enjoyed on its own or as a topping for oatmeal, yogurt, or pancakes. Rhubarb is a spring vegetable with a tart and tangy flavor that pairs perfectly with the sweetness of honey. When cooked together, the rhubarb and honey create a thick, syrupy compote that is both flavorful and visually appealing. This article will provide you with a step-by-step guide to making the best honey rhubarb compote, including tips on how to select the best rhubarb and honey, as well as variations on the classic recipe.
Here are our top 3 tried and tested recipes!
HONEY SCONES WITH RHUBARB COMPOTE
This is a simple scone with a bit of a makeover: glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote.
Provided by Martha Collison
Categories HarperCollins HarperCollins Bake Breakfast Bread Biscuit Honey Rhubarb Vegetarian
Yield Makes about 9 scones
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
- Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
- To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
- Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
- Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones-you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
- Bake for 12-15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.
HONEY ROASTED RHUBARB COMPOTE
Make and share this Honey Roasted Rhubarb Compote recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 1h10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Combine rhubarb, OJ, honey and sugar in a pie dish.
- Roast for 1 hour, until rhubarb collapses and OJ is reduced.
- Cool 15 minutes, then stir in vanilla and serve or store.
Nutrition Facts : Calories 205.7, Fat 0.7, SaturatedFat 0.1, Sodium 11.7, Carbohydrate 50.6, Fiber 4.6, Sugar 40.3, Protein 2.9
HONEY RHUBARB COMPOTE
Make and share this Honey Rhubarb Compote recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve honey in water in large saucepan.
- Bring to a boil over medium high heat. Add rhubarb. Reduce heat to low.
- Simmer, uncovered, 15-25 minutes or until rhubarb is tender but still intact.
- Stir in vanilla.
- Combine cornstarch and cold water. Mix well. Gradually add to rhubarb; cook and stir until the mixture comes to a boil.
- Reduce heat and simmer 3-5 minutes or until mixture thickens.
- Pour into a serving bowl and refrigerate until cold.
Nutrition Facts : Calories 142.8, Fat 0.2, Sodium 6, Carbohydrate 37.2, Fiber 1.6, Sugar 31.9, Protein 0.8
Tips:
- For the best flavor, use fresh rhubarb. If using frozen rhubarb, thaw it completely before using.
- Choose firm, deep-red rhubarb stalks. Avoid stalks that are bruised or wilted.
- To remove the strings from the rhubarb, use a sharp knife to slice the stalks lengthwise. Then, use your fingers to pull the strings away from the flesh.
- If you don't have any honey on hand, you can use sugar instead. However, honey will give the compote a richer flavor.
- Be careful not to overcook the rhubarb. It should be tender but still have a slight crunch.
- Serve the compote warm or at room temperature. It can be used as a topping for pancakes, waffles, yogurt, or ice cream.
Conclusion:
Honey rhubarb compote is a delicious and versatile condiment that can be used in a variety of ways. It's easy to make and can be enjoyed by people of all ages. Whether you're looking for a topping for your favorite breakfast dish or a sweet treat to enjoy on its own, honey rhubarb compote is a great choice.
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