Rhubarb Compote

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Added Oct 16th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Fruit Desserts
  • Servings: 10 change
  • Calories per serving: 106
  • Prep Time: 10 mins
  • Cook Time: 25 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1065%
Fat 0g0%
Cholesterol 0mg0%
Sodium 32mg 1%
Carbohydrates 20g5%

More facts>>

FoodConnect Nutritionals

Ingredients

	Array
(
    [0] => Array
        (
            [455b7825-4563-2c14-f907-bc12fa0aa264] => Array
                (
                    [title] => wine, red, pinot noir, 5 fl oz svg
                    [ingredientid] => 34941
                    [ingredientuuid] => 455b7825-4563-2c14-f907-bc12fa0aa264
                    [quantity] => 2.00
                    [measure] => cups
                    [title_custom] => pinot noir or cabernet sauvignon
                    [componentid] => 0
                    [method] => 
                )

            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
                (
                    [title] => sugar
                    [ingredientid] => 32175
                    [ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => plus 2 tablespoons sugar
                    [componentid] => 0
                    [method] => 
                )

            [02ab34be-0648-a474-9d45-84ab437fc3d5] => Array
                (
                    [title] => orange peel, fresh, grated
                    [ingredientid] => 22800
                    [ingredientuuid] => 02ab34be-0648-a474-9d45-84ab437fc3d5
                    [quantity] => 3.00
                    [measure] => each
                    [title_custom] => 2-inch-long strips orange peel (orange part only)
                    [componentid] => 0
                    [method] => 
                )

            [510f3754-76ba-29d4-c1cc-97d0af0fedec] => Array
                (
                    [title] => lemon, peeled, fresh, 2 1/8"
                    [ingredientid] => 20500
                    [ingredientuuid] => 510f3754-76ba-29d4-c1cc-97d0af0fedec
                    [quantity] => 2.00
                    [measure] => each
                    [title_custom] => 2-inch- long strips lemon peel (yellow part only) 
                    [componentid] => 0
                    [method] => 
                )

            [0897cac4-beea-0d44-6946-ecdc7412281c] => Array
                (
                    [title] => rhubarb, fresh, diced
                    [ingredientid] => 26336
                    [ingredientuuid] => 0897cac4-beea-0d44-6946-ecdc7412281c
                    [quantity] => 6.00
                    [measure] => cups
                    [title_custom] => 1/2 inch pieces fresh rhubarb
                    [componentid] => 0
                    [method] => (about 2 pounds trimmed)
                )

            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
                (
                    [title] => salt, table
                    [ingredientid] => 27370
                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
                    [quantity] => 0.13
                    [measure] => teaspoon
                    [title_custom] => salt
                    [componentid] => 0
                    [method] => 
                )

        )

)

  • 2 cups pinot noir or cabernet sauvignon
  • 1 cup plus 2 tablespoons sugar
  • 3 2-inch-long strips orange peel (orange part only)
  • 2 2-inch- long strips lemon peel (yellow part only)
  • 6 cups 1/2 inch pieces fresh rhubarb (about 2 pounds trimmed)
  • 1/8 tsp salt

Recipe Method

1. Combine wine, sugar, orange peel, lemon peel in heavy large saucepan. Bring to a boil, stirring until sugar dissolve. 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.

2. Can be made 1 day ahead. Cover and keep chill.

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