Rhubarb Strawberry Compote

compote

 

Cardamom gives this compote an alluring flavor. Spoon it over pound cake, cheesecake, ice cream or go savory and serve it with pork. It will keep refrigerated and tightly covered for 4-5 days. Danielle adapted this recipe from Fine Cooking and demoed during April 2015 as part of our Colors of Spring month.

1 ½ lbs. rhubarb, rinsed and sliced into ½-inch pieces
1 lb strawberries, hulled and thickly sliced
½ C honey; more to taste
¼ C orange juice
½ t cardamom
1 small vanilla bean, slit and seeds scraped from pod
¼ t sea salt

Combine the rhubarb, honey, orange juice, cardamom and salt in a large saucepan. With a pairing knife, slit the vanilla bean open lengthwise and with the back of the knife carefully scrape out the seeds. Add the seeds and the pod to the rhubarb.


Rhubarb Tart with Orange Glaze

1 C fresh orange juice
1 T fresh lime juice
2/3 C sugar
3-4 large rhubarb stalks, thinly sliced diagonally
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
grated orange zest
crystalized ginger, julienned

Preheat oven to 400̊F with rack in middle. Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes. Meanwhile, cut pastry in half lengthwise; arrange pastry rectangles side by side on an ungreased large baking sheet. Make a ½-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork. Strain rhubarb mixture, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb. Bake until pastry is puffed and golden (underside of pastry should also be golden), about 20 minutes. Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest and ginger.

Eight servings.


Rhubarb Ginger Fool

rhubarb fool

This dessert is called a fool because, well, almost anyone can make it. Just combine the stewed fruit with freshly whipped cream. Fruit can be left chunked or pureed for a smoother texture. Six generous desserts. Recipe courtesy Fine Cooking.

1½ to 2 lb. rhubarb
1 to 1-1/4 C sugar
2 T chopped candied ginger
2 T freshly grated ginger
2 C heavy cream

Cut the stalks into 1-inch-long pieces. In a non-reactive pan (like stainless steel) with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There’s no need to add water; though it will look dry at first, the rhubarb will release enough water to cook without scorching.) Cook over low heat until the rhubarb is tender and falling apart, about 30 minutes. Refrigerate until well chilled. Whip the cream until it holds soft peaks. Gently fold in the chilled rhubarb mixture until well combined. Spoon into serving glasses or bowls and chill until ready to serve.

http://www.cook-sisters.com