Rhubarb Compote Recipe - Cooking Index
Rhubarb Compote Recipe - Cooking Index
| 1 lb | 454g / 16oz | Fresh rhubarb - chopped |
| 1/2 cup | 80g / 2.8oz | Light brown sugar |
| 2 tablespoons | 30ml | Fresh ginger - peeled and diced |
| 1/4 cup | 59ml | Plain yogurt |
| 1/4 cup | 59ml | Creme fraiche or sour cream |
1. Heat oven to 350F. Combine rhubarb and brown sugar in a baking pan or souffle dish. Cover with foil and bake for 25 minutes, or until rhubarb is soft.
2. Remove pan from oven. Stir in ginger, re-cover the pan and leave until at room temperature.
3. When ready to serve, portion into bowls. Mix yogurt and creme fraiche, adding a little brown sugar if you wish. Spoon over compote or pass at the table.
Note: This compote also makes an excellent base for ice cream. Chicago Tribune, 8/15/93.
Source:
Calvin Sambrook
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