Rhubarb Compote Recipe - How to Cook Rhubarb | The Food Nut
Rhubarb Compote Recipe is presented in this video. I show how to make healthy drink using rhubarb stems. This is no sugar recipe as I substituted it with stevia that makes this healthy and easy homemade rhubarb recipe even better. It can assist your sugar detox or weight loss diet because its sugar free.
For this rhubarb compote you will need ingredients listed below:
2 lbs / 1 kg rhubarb stems
1 gallon filtered water
stevia equivalent of 1 cup sugar OR 1 cup of sugar if you desire make it in a more classic way
2 cinnamon sticks
10 cloves.
Follow those cooking instructions:
1) Wash rhubarb stems well.
2) Cut off both ends of rhubarb stems.
3) Cut stems into 1 inch pieces.
4) Transfer rhubarb to 1 gallon pot.
5) Fill out pot with 1 gallon of water.
6) Add to the pot: stevia OR sugar, cinnamon, cloves.
7) Cover the pot and bring it to the boiling and then turn off the burner.
8) Strain rhubarb compote before serving in a glass or cup.
You can serve this compote cold or hot. Both ways taste delicious. You will have to adjust sweet taste as desired cause rhubarb compote is very tart in taste in its nature. Please be advised and warned that the only edible parts of the rhubarb are those stems that you can buy at most of the grocery stores. You should never eat the leafy part as it is dangerous for people.
Other homemade healthy drinks by The Food Nut:
Watermelon Smoothie:
Spinach Berry Smoothie:
Beet Juice:
Red Pepper Juice:
Green Juice From Parsley And Cilantro:
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Rhubarb Muffins
This isn't a typical muffin flavor, but it should be! Rhubarb muffins are super moist, which comes in part from the liquid in the rhubarb. Topped with a cinnamon and walnut crumble, this recipe is sure to feel like the epitome of spring!
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FOR THE BATTER
- 1 egg
- 1 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) browned butter, slightly cooled
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cut in small pieces
- 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
#rhubarb #baking #muffins #spring #recipe
Strawberry Rhubarb Bread
The distinct summer flavors of strawberries and rhubarb are a winning combination. This strawberry rhubarb bread has a delicious crumble topping and a sweet, creamy glaze to top it all off.
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Recipe: Rhubarb Bread
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The best recipes of your day: easy to prepare
INGREDIENTS:
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Fresh Rhubarb Bread ???? | Bake with Me! | Easy Old-fashioned Bread
Confession: I’d never even heard of rhubarb before I had rhubarb pie for the first time when I was 22 years old, living in Nebraska.
And I’ve never looked back!
You never know what you’re missing when you’re raised in the Arizonan desert with a less-than-adventurous-with-her-food mom! My time in Nebraska introduced me to several foods that I’d never tried, which I love now—and I am so grateful!
Are you a rhubarb lover? Even if you aren’t, you should try this bread. Once baked, the rhubarb is very subtle, but gives such a delicious flavor to this easy quick-bread. And it’s a great way to use up all the rhubarb from your garden--or in my case, my in-laws garden.
Can’t wait for you to try this one!
#thefrugallife #homemadebread
Don’t forget to subscribe to The Frugal Life to see all of my bread bake-along videos!
Stewed rhubarb, or rhubarb compote - with plenty of cream
Recipe:
Is it oatmeal porridge, stewed strawberry or stewed rhubarb that is the main national Danish stew? I do not know. But at this time of year there is no doubt that it is rhubarb stew. It takes only 10 minutes to cook and packs a bunch of flavor.