by Leela Cyd Ross

Poached Rhubarb Royale Compote Recipe

Rhubarb is a favorite seasonal ingredient. During its short window, I use it in as many desserts as possible. This Poached Rhubarb Royale Compote is simultaneously tart and sweet flavor is addictive!

This easy Poached Rhubarb Royale Compote recipe transforms this odd vegetable into a silky compote. I dare you not to put a blob of this delightful mess all over everything! My mouth is still puckered from eating so much of this glorious dish.

This easy rhubarb compote recipe gets its surname from the addition of my favorite liqueur, Creme de Cassis. It makes perhaps its most famous appearance in the iconic French wine cocktail, the Kir Royale. This lovely liqueur, flavored with black currant, is a wonderful item to have around when preparing cooked fruit (or in this case, vegetable) desserts. Its bright, rich flavor and alcoholic properties make a nuanced addition to any poaching liquid. Its deep red color gives fruits like strawberries and blackberries wonderful darkness and a terrific layer of flavor. No one can quite put their finger on the taste, but they know something fancy is going on in your dessert!

The rest of the ingredients -- dates, cherry jam and rhubarb -- are not hard to find and make for a naturally sweetened, sublime rhubarb dish. It's great for breakfast, mixed into a bowl of plain yogurt or oatmeal and for dessert atop a scoop of vanilla ice cream. It may even be a nice complement for a pork or chicken dish, although I haven't tried that. I've eaten it straight from the roasting pan, and I can attest to it being utterly perfect in it's purest form!

Poached Rhubarb Royale Compote Recipe

    Prep Time: 10 minutes

    Cook time: 25 minutes

    Yield: Serves 4 to 6

Poached Rhubarb Royale Compote Ingredients

    1 pound rhubarb, cut into 1/2 inch slices, about 3 inches long

    1/4 cup cherry jam

    1/4 cup Creme de Cassis

    1 tablespoon sugar

    2 dates, pitted and chopped into thin slivers

    1 tablespoon butter, chopped into small pieces

    Sprinkle of salt

Poached Rhubarb Royale Compote Recipe Instructions

    Preheat oven to 400 F.

    In a large bowl, whisk together jam, Creme de Cassis, sugar and dates. Toss mixture with rhubarb, evenly coating each piece as best you can.

    Pour the rhubarb into a 9-by-13 casserole dish, dot with butter, sprinkle with a dash of salt.

    Cover with tin foil and bake for 20 to 25 minutes, testing for doneness.

    The rhubarb will create a lot of liquid, which is lovely served with the compote. Any extras you can reduce in a saucepan and create a syrup, delicious for cocktails or pancakes.

 

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Poached Rhubarb Royale Compote Recipe

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