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.
I grew up on a farm in Norway, where 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.
She usually serves the fruit/berry dessert in an attractive bowl along with a glass pitcher filled with heavy whipping cream (not whipped) that we pour over the dessert. Within reach is a pretty sugar bowl for those who like it extra sweet.
We enjoy the rabarbragrot warm, but it is delicious chilled, as well.
1-1/2 lb rhubarb cut in to ½” pieces
1-1//2 cup water
3/4 cup sugar
1 cup whipping cream
2 tablespoons sugar
1/4 cup water
3 tablespoons corn starch
1/2 teaspoon vanilla extract
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 rhubarb. Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Rhubarb will burn if not stirred. Stir in vanilla extract. Pour into serving bowl or individual dessert bowls. (glass will crack unless it is first tempered with warm water).
When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff. Pipe through decorators' tube or spoon onto rhubarb compote.
Norwegian Recipes after Rhubarb Compote
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