Recipes - Rhubarb Sauces & Compotes

Rhubarb lends itself beautifully to toppings for desserts and meats. It pairs well with other fruits and can be seasoned with spices for a unique taste.

Rhubarb can be served as a delightfully refreshing topping for desserts like pound cake or ice cream (or both). But it's equally delicious served as a savory topping for pork, for example.

I've included a few recipes that really demonstrate the versatility of the humble rhubarb plant.

Photo courtesy of Mar___'s

According to answers.com...

SAUCE: noun.

(1) A flavorful seasoning or relish served as an accompaniment to food, especially a liquid dressing or topping for food.

(2) Stewed fruit, usually served with other foods.

(3) Something that adds zest, flavor, or piquancy.

COMPOTE: noun.

(1) Fruit stewed or cooked in syrup.

(2) A long-stemmed dish used for holding fruit, nuts, or candy.

A Tasty Weight Watchers Rhubarb Recipe

Photo courtesy of di.wineanddine

I've got the Best Ever Desserts recipe book from Weight Watchers. There are some scrumptious recipes included that won't wreck your best laid weight loss plans. Here's one for a delicious dessert.

BAKED RHUBARB WITH RASPBERRIES

1 (6-ounce) container raspberries

3/4 cup packed light brown sugar

1/4 cup boiling water

1 pound fresh rhubarb, trimmed and cut into 1/2-ince slices or frozen sliced rhubarb

1/4 teaspoon vanilla extract

Pinch salt

6 (3/8-inch thick) slices thawed frozen reduced-fat pound cake.

METHOD:

* Preheat the oven to 350 degrees F.

* Put the raspberries, brown sugar, and water in a food processor; pulse just until the berries break-up. Pour the mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible, discard the solids. Stir in the rhubarb, vanilla, and salt.

* Transfer the mixture to a 7 x ll-inch baking dish. Bake until the rhubarb is tender, about 30 minutes, stirring very gently halfway through the baking. Place the baking dish on a rack and cool 10 minutes.

* Meanwhile, toast the pound cake until golden brown. Place 1 slice of cake on each of 6 plates and top evenly with the rhubarb. Serve at once.

PER SERVING (1 slice cake and 2/3 cup rhubarb): Points Value: 5

WEIGHT WATCHERS NOTE: "Rhubarb is more pleasant to eat when its shape is retained, and baking is the best way to ensure this."

Another of my "newspaper clipping" recipes...

Photo courtesy of tomislevmedak

Serves 6

This compote is tart and fresh, and it's lovely served on pancakes or waffles for breakfast or brunch. Or try it over pound cake, or layered with ice cream or whipped cream in goblets or individual serving dishes.

You can adjust the sugar to your taste but I find that it's just right this way especially if you're serving it with something sweet like pound cake or ice cream.

INGREDIENTS:

1-1/2 lb. rhubarb, tops removed and trimmed, coarsely chopped

2 c. water

1/2 c. sugar

1 tbsp. minced fresh ginger

1 pint fresh strawberries, hulled and cut in half

1 tbsp. chopped fresh mint

METHOD:

Put the rhubarb in a large saucepan with the water and simmer over medium-high heat until it just begins to lose color, about 3 to 5 minutes. It should be fork-tender, but hold its shape.

Using a slotted spoon, transfer the rhubarb to a bowl.

Pour off and reserve 1/2 cup of the cooking water. Return to the saucepan along with the sugar and ginger. Simmer over medium-high heat until the sugar dissolves.

Remove, add the rhubarb and the strawberries and stir together gently. Serve with ice cream or whipped cream.

NOTE: I like to sprinkle chopped pecans or almonds on top. Looks good and adds a nice crunch.

This recipe is SO good! It's from The Baxter Bulletin of Mountain Home, Arkansas

4 teaspoons extra-virgin olive oil, divided

1 1/2 teaspoons ground coriander

1 teaspoon kosher salt, divided

1/4 teaspoon freshly ground pepper

1 to 1 1/4 pounds pork tenderloin, trimmed

1 large sweet onion, sliced

2-4 tablespoons water

2 cups diced rhubarb

1/4 cup red-wine vinegar

1/4 cup brown sugar

1/4 cup minced fresh chives

Heat oven to 450 degrees.

Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork, and cook, turning occasionally, until brown on all sides, 5-7 minutes. Transfer the pan to the oven, and roast the pork until an instant-read thermometer registers 145 degrees, 15-17 minutes. Let rest 5 minutes before slicing.

Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7-8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5-7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar, and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork, and sprinkle with chives.

Serves 6.

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I don't have a recipe for this but it sure does sound tasty! And this particular sauce needs no cooking...just open the bottle and used as desired.

Thanks for stopping by. I sure hope you enjoyed your visit and maybe learned a thing or two about how rhubarb sauces and compotes can jazz up your meals.