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Honey Rhubarb Compote

Courses: Dessert
Serves: 6 people

Recipe Ingredients

2/3 cup 157mlHoney
1 cup 237mlWater
4 cups 584g / 20ozCoarsely chopped rhubarb - (1/2-inch pieces)
1/2 teaspoon 2.5mlVanilla
2 tablespoons 30mlCornstarch
3 tablespoons 45mlCold water
2   Nonfat frozen yogurt

Recipe Instructions

Dissolve honey in water in large non-aluminum saucepan.

Bring to a boil over medium-high heat.

Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.

Stir in vanilla.

Combine cornstarch with 3 tablespoons water; mix well.

Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.

Reduce heat; simmer 3 to 5 minutes or until mixture thickens.

Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.

Source:
American Beekeeping Federation, Inc.

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