Rhubarb’s bright and tart flavour is mellowed with sugar in this versatile compôte. Raspberries with a touch of ginger provide a beautiful pink hue and complement the rhubarb with some summer sweetness and zing.
Serve as it is or try it with yogurt, on cereal, pancakes, cake or in our delicious trifle (below).
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Ingredients
- 1 cup (250 mL) sugar (reduce to ¾ cup if you don’t like it too sweet)
- 1 cup (250 mL) water
- 3 cups (750 mL) chopped rhubarb. This is about 4 medium stalks chopped thinly OR roughly ½-1 inch, depending on how thin or chunky you want your compote.
- 1 tsp (5 mL) grated ginger
- ½ pint (170 g) raspberries, optional: puréed and seeds strained
Instructions
- In a medium-sized pot over medium heat, stir sugar and water until dissolved.
- Add in chopped rhubarb, grated ginger and whole raspberries (unless you strained the seeds) and keep on medium heat, cooking at a gentle boil for about 10 minutes until the rhubarb is translucent, stirring occasionally.
- If you strained the seeds, add the raspberry purée and continue cooking until rhubarb is tender (another 5 minutes). If you did not strain the seeds, continue cooking until rhubarb is fall-apart tender.
- May be served either warm or cold. To use cold, immediately remove from heat and place pot in an ice bath, stirring until compôte is cold.
- Store in a sterilized jar for up to a week. Keep refrigerated.
Notes
Makes about 2 cups of rhubarb raspberry compôte. Great on pancakes, waffles, yogurt, cakes, or even goat-cheese-topped toast!
Our vegan trifle is made with coconut cream but if you prefer, normal whipped cream is also delicious! If you are looking for a yummy vegan vanilla cake recipe, we suggest you review: alimentageuse.com
Ingredients:
1 white vanilla cake cut into ¾ inch cubes
2 pints (680 g) fresh raspberries
2 cups (500 mL) rhubarb raspberry compôte (recipe below)
2 ½ cups (625 mL) coconut or dairy whipped cream
Instructions:
- Arrange the cubed cake on the bottom, starting with the outer edges. You may have to cut the cubes into thin slices to get them to fit around the edges neatly but continue using the cubes when filling the middle.
- Add 2 tsp of rhubarb raspberry compôte to the top of the cake layer. Avoid using too much as it will make the sponge soggy.
- Spread about 1 tbsp of whipped cream on top.
- Arrange the raspberry layer, again starting with the outer edges and then filling the middle.
- Repeat steps 1-4 until the trifle bowl is filled, ensuring that the raspberry layer is on top.
- Best eaten when made fresh so that the cake does not become soggy.
Original article: Mini Rhubarb Raspberry Trifles with Coconut Whipped Cream
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