Norwegian Rhubarb Compote

Rhubarb Compote or rabarbragrot as we sometimes called it in Norway, is one of our family's favorite fruit desserts, which I learned to make from my mom.

On a farm in Norway, where I grew up, we had all kinds of berries and fruit growing in our garden. Mom makes the best fruit and berry compotes as well as jams, jellies, and juices.

Also, mom made sweet berry and fruit soups and sweet rhubarb soup was one of them.

Growing up, we probably didn't even know or think about that Rhubarb is quite nutritious. It contains a very good source of dietary fiber, vitamin c, which we all need a lot of, vitamin K, calcium, potassium and manganese. It is also low in cholesterol and sodium. I like to find facts and information on various foodS so I decided to pass this along FYI.

Of course, we had many rhubarb plants growing in our garden, and mom made jam, cakes with rhubarb topping also and last, but not least Rhubarb Compote.

Mom usually served this delicious dessert in an attractive bowl along with a glass pitcher filled with heavy whipping cream (not whipped) that we would pour over the dessert. Within reach was a pretty sugar bowl for those who wanted it extra sweet.

We enjoy our rabarbragrot warm, but it is delicious chilled, as well. Right now, I am actually yearning for some warm Rhubarb Compote with cold heavy cream poured all over it - oh so good.

Ingredients:
1-1/2 lb rhubarb cut in to ½” pieces
1-1//2 cup water
3/4 cup sugar

Topping
1 cup whipping cream
2 tablespoons sugar

Thickening
1/4 cup water
3 tablespoons corn starch
1/2 teaspoon vanilla extract

Preparation:
Heat water and ¾ cup sugar to boiling, stirring occasionally. Add fruit. Simmer uncovered until rhubarb is tender, about 10 minutes.

Mix ¼ cup water and cornstarch; stir into the rhubarb. Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Rhubarb will stick to the bottom of the pot if not stirred. Add vanilla extract. Pour into a serving bowl or individual dessert bowls. (a glass bowl will crack unless it is first tempered with warm water).

One way to serve the Rhubarb Compote or rabarbragrot is... to beat whipping cream with 2 tablespoons sugar in a chilled bowl until stiff and spoon the cream onto the rhubarb compote.

Or, the other way to serve rabarbragrot is the way my mom did it... she didn't whip the cream, she poured the chilled and un-whipped cream directly over our rhubarb dessert - very YUMMY and that's how I like Rhubarb Compote.

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