Norwegian Rhubarb Compote Recipe

Name: Norwegian Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs rhubarb; 1 1/2 cups water; 3/4 cup sugar; Thickening; 1/4 cup water; 3 tablespoons cornstarch; 1/2 teaspoon vanilla extract; Topping; 1 cup whipping cream; 2 tablespoons sugar

Servings: persons

1
Cut rhubarb into 1/2 inch pieces.
2
Heat water and 3/4 cup sugar to boiling, stirring occasionally.
3
Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
4
Thickening:.
5
Mix 1/4 cup water and cornstarch; stir into rhubarb.
6
Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
7
To serve:.
8
If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
9
Pour into serving bowl or individual dessert bowls.
10
When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
11
Pipe cream through decorators' tube or spoon onto rhubarb compote.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs rhubarb, 1 1/2 cups water, 3/4 cup sugar, Thickening, and more.

Yes, Norwegian Rhubarb Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Norwegian Rhubarb Compote

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