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Variety of Uses for Rhubarb Stewed Fruit

by Glenna
(Canada)

Stewed Rhubarb

Stewed Rhubarb

There are a variety of uses for rhubarb stewed fruit or rhubarb compote. It can be used in so many different ways. If you have some in your fridge, you have many choices on how to use it up.

Here's a standard rhubarb stewed fruit compote recipe that makes three cups.

6 cups chopped rhubarb medium-sized stalks
1/2 cup orange juice
1/2 cup brown sugar


Bring these ingredients to the boil stage over medium heat in a saucepan. Stir occasionally to make sure it's not sticking or burning. Simmer gently covered 5 more minutes when the rhubarb will start to go soft. At this point, take the lid off and simmer five minutes more.

Remove from heat and let it cool down. Refrigerate.


Spread compote between layers of any layer cake. Vanilla, lemon and pound-cakes are especially good with the compote filling in between.

Quick dessert? Spoon a little over your ice-cream or frozen yogurt. Adds some tart for taste contrast and it pretties up your dish at the same time.

Like whipped cream and meringue cake together? That's a "Pavlova" and it's usually topped with fresh fruit. Add the compote instead.

Make a turnover with leftover pastry.


Stewed rhubarb is being found in many cocktails lately. Choose a tall glass, add as many tablespoons as you like and top up the glass with chilled champagne. You could add prosecco to make a bellini.


Rhubarb compote is great for breakfast. Spooned over plain toast, it's just like jam. Added to plain yogurt or plain colorless oatmeal adds a great burst of healthy flavor.


Make an instant Rhubarb Fool by folding chilled rhubarb compote and whipped cream gently. Spoon it into a tall glass and chill. Looks lovely and tastes great too.


If you layer ladies fingers or chunks of cake in a large dish, that's a "Trifle." Usually a glass dish is used so that everyone can see the effect and attractiveness of this dish on the table. Between the layers of cake, also layer rhubarb compote and custard or pudding and top with whipped cream. Refrigerate to serve well chilled.

If you take meringues, stewed rhubarb compote and whipped cream and layer it all in a dish or large glass, you have what is called "Eton Mess." Meringues go soft so serve this dish as soon as it's made.


You've heard of strawberry shortcake, angel-food cake? Instead of topping with thawed frozen strawberries, try it with a warm stewed rhubarb compote instead. Delicious!


Rhubarb compote is a wonderful substitution for cranberry sauce if you can't make your own or forget to buy cranberry sauce. The sweetness and tartness combined provides the same taste combination we like with turkey or chicken. At least, many think it's pretty close and like it equally.



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