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Slices of pound cake or olive oil yogurt cake are elevated with a spoonful of rhubarb compote and a dollop of whipped cream. Spoon several tablespoons into a tall glass and top up with chilled Prosecco or Champagne. Top of the morning to you! This Baked Strawberry Cream and Rhubarb Oatmeal from Diana looks like the perfect compliment to our rhubarb compote. Shattered meringues, a mound of whipped cream and rhubarb compote – layer all three in a tall glass or dessert dish and serve immediately, before the meringues have a chance to get soft.6. Spoon into a tall glass and serve at once.5. Fold compote and cream together ever so slightly. Whip whole cream until stiff and sweeten slightly with honey. Prepare Nigella’s Pavlova and replace the fresh berries with 1 ½ cups of rhubarb compote as a topping.4. Berries aren’t in season yet? Not to worry. Or for a special breakfast, layer yogourt and compote in a glass and top with chopped nuts.3. Spoon compote into a glass or bowl and top with warm custard – totally Jamie Oliver-style. Layered with Custard, Yogourt, or Creme Anglaise. Serve while the compote is still warm for a delightful contrast of temperatures.2. If that sounds boring, I can assure you it is not, as the compote is a springboard to many delightful desserts.Ten Ways to Enjoy Rhubarb CompoteYes, compote is just a fancy name for stewed fruit. As a teen I paired rhubarb with strawberries, baked the pair into pies and sold them at my local farmers market for 5 dollars.Now, I usually run out of rhubarb long before I finish experimenting with new recipes and the stalks are baked into cakes, juiced for drinks, and jarred for jam all summer long.However, with all of my recipe testing, I’ve learned to appreciate rhubarb in perhaps it’s simplest form: cooked stove-top into a compote. As a child I dipped the pale pink stalks in sugar and munched them raw.
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Join us as we Salute Spring with a week-long series featuring the finest fruits and vegetables of the season.Rhubarb is my favorite early summer vegetable.