Return to Content

Rhubarb-and-Mango Compote

Rhubarb-and-Mango Compote
0 votes, 0.00 avg. rating (0% score)
by in Mar 2011

Total Time: 30

Yield: 8 servings

Ingredients:

  • 2 tablespoons salted butter
  • 1/2 cup brown sugar
  • 2 tablespoons sweet Muscat wine
  • 1 pound rhubarb ribs, cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 mango, peeled, diced
  • 1 pint ice cream (your favorite flavor)
  • Toasted nuts (optional

Instructions:

Preheat oven to 375°. In a large ovenproof skillet over medium heat, melt butter and cook until lightly browned and fragrant, about 4 minutes. Stir in brown sugar and wine. Raise heat to a simmer and add rhubarb, stirring well to coat.

Place pan in oven 4 minutes. Remove (remember, the handle will be hot) and stir gently. Try not to break up rhubarb. Cook in oven 2-5 minutes longer, depending on the rhubarb’s thickness; it should be just tender but not falling apart. Set aside and let cool (or refrigerate up to 4 days).

In a clean, dry bowl, whip cream until it begins to thicken. Add sugar and whip to soft peaks. In parfait glasses, layer rhubarb, diced mango, ice cream, and whipped cream; repeat until filled. Top with nuts.
Updated Tuesday, February 15th, 2011

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2