Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

RHUBARB-BEET COMPOTE

5/27/2008

1 Comment

 

In my on-going search to find new and interesting ways to use the rhubarb from my garden, I found this recipe in Sheila Lukin's All Around the World Cookbook.  The recipe is of Scandinavian origin and is recommended to be eaten with roasted pheasant, duck, or goose.  I'm going to serve it tonight alongside Iowa pork chops.

                                  RHUBARB-BEET COMPOTE
                           (adapted from All Around the World Cookbook)

12 ounces roasted beets, peeled and cut into 1/4-inch dice
1 1/2 pounds rhubarb, leaves removed, and cut into 1/2-inch pieces
3/4 cup sugar
1/2 cup fresh orange juice
Finely grated zest of 1 orange

1.  Place the beets, rhubarb, sugar, and orange juice in a large heavy pot.  Bring to a boil and cook over medium-high heat, occasionally skimming off any foam that rises to the top, until slightly thickened, 10-12 minutes.  Do not overcook.
2.  Stir in the orange zest and cool.  Serve at room temperature or refrigerate covered for up to 3 days.
SERVES 12

1 Comment
Andrea link
5/27/2008 11:59:17 pm

I love the idea of the violet liqueur in the syrup. Your cake looks beautiful! Great job!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes