Winter Rhubarb Compote Recipe
Winter Rhubarb Compote is a delicious dessert recipe. Try this effortlessly easy-to-prepare mouth watering Winter Rhubarb Compote dish; you would always love to serve to your loved ones.
Ingredients
| 3 cups chopped rhubarb, cut in 1/2 inch pieces 750 mL | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Dry red wine | 1 Cup (16 tbs) | |
| Ground allspice | 1/4 Teaspoon | |
| Pinch freshly grated nutmeg | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 4 Teaspoon | |
| 1/2 cup sour cream or plain yogurt 125 mL | ||
| Coarsely grated orange rind | ||
Directions
In large saucepan, combine rhubarb, raisins, water, wine, allspice and nutmeg; cover and bring to boil over medium high heat.
Reduce heat to low and simmer until rhubarb is tender, about 5 minutes.
Remove from heat.
In small bowl, blend together sugar and cornstarch; stir into rhubarb mixture and cook, uncovered, over medium heat until compote is thickened and clear, stirring gently from time to time.
Remove from heat and let cool.
To serve, ladle compote into chilled bowls.
Garnish with dollop of sour cream and orange rind, if using.
Reduce heat to low and simmer until rhubarb is tender, about 5 minutes.
Remove from heat.
In small bowl, blend together sugar and cornstarch; stir into rhubarb mixture and cook, uncovered, over medium heat until compote is thickened and clear, stirring gently from time to time.
Remove from heat and let cool.
To serve, ladle compote into chilled bowls.
Garnish with dollop of sour cream and orange rind, if using.
Chef
