Best 5 Pressure Cooker Rhubarb Compote With Yogurt Recipes
When searching for a delectable and comforting dessert or breakfast treat, look no further than pressure cooker rhubarb compote with yogurt. This delightful dish combines the tangy sweetness of rhubarb with the creamy richness of yogurt, creating a symphony of flavors that will tantalize your taste buds. Effortlessly prepared in a pressure cooker, this compote is a culinary delight that offers a perfect balance of flavors and textures. Whether you're seeking a refreshing summer dessert or a wholesome breakfast option, this recipe is sure to impress. Let's embark on a culinary journey and discover the secrets behind crafting this exquisite pressure cooker rhubarb compote with yogurt.
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PRESSURE-COOKER RHUBARB COMPOTE WITH YOGURT
My Grandma Dot made rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two batches of rhubarb are exactly alike, so make sure to taste your 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 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place rhubarb, water and sugar in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. 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 216 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
Provided by Scott Peacock
Categories Condiment/Spread Sauce Brunch Dessert Low Fat Low Cal Lemon Orange Red Wine Spring Chill Healthy Low Cholesterol Rhubarb Simmer Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
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
Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
- Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g
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
Tips:
- Choose fresh and ripe rhubarb: Look for firm, deep-red stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Trim the rhubarb properly: Cut off the leaves and the bottom inch of the stalks. Then, slice the stalks into 1-inch pieces.
- Use a combination of sweeteners: Sugar and honey provide a balanced sweetness to the compote. You can adjust the amount of each sweetener to suit your taste preferences.
- Add some citrus: Lemon juice or orange zest brightens up the flavor of the compote and prevents the rhubarb from becoming too tart.
- Cook the compote until it reaches your desired consistency: If you like a chunky compote, cook it for a shorter amount of time. For a smoother compote, cook it for longer.
- Serve the compote warm or cold: Rhubarb compote is delicious served warm over yogurt, pancakes, or waffles. It can also be served cold as a refreshing snack or dessert.
Conclusion:
Pressure cooker rhubarb compote is a quick and easy way to enjoy this delicious and versatile fruit. With its vibrant color and sweet-tart flavor, rhubarb compote is a perfect addition to a variety of dishes. Whether you serve it warm or cold, rhubarb compote is sure to be a hit!
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