Best 2 Rhubarb And Blueberry Compote Recipes
Rhubarb and blueberry compote is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up fresh rhubarb and blueberries when they are in season. This compote can be served as a topping for pancakes, waffles, or oatmeal; stirred into yogurt or cottage cheese; or used as a filling for pies, tarts, and other pastries. No matter how you choose to enjoy it, rhubarb and blueberry compote is sure to be a hit!
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB AND BLUEBERRY COMPOTE
A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.
Provided by Sherona
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 28.2 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 3.5 mg, Sugar 25.8 g
CREPES WITH BLUEBERRY STUFFING AND RHUBARB COMPOTE
Steps:
- Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
- Blueberry Stuffing: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
- Rhubarb Compote: To make the compote, place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
- To serve, place the crepes on a platter and schmear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.
Tips:
- For the best flavor, use fresh, ripe rhubarb and blueberries.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
- You can adjust the amount of sugar in the compote to your liking.
- If you want a thicker compote, you can cook it for longer.
- If you want a sweeter compote, you can add more sugar.
- If you want a more tart compote, you can add more lemon juice.
- You can serve the compote warm or cold.
- The compote can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Rhubarb and blueberry compote is a delicious and versatile dish that can be used in a variety of ways. It can be served on top of pancakes, waffles, ice cream, or yogurt. It can also be used as a filling for pies, tarts, and muffins. No matter how you choose to serve it, rhubarb and blueberry compote is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
