in Dessert Recipes

Rhubarb compote with port wine and orange cream

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Ingredients for 6 servings:

  • 1 kg rhubarb
  • 100 g sugar
  • 2 vanilla pods, cut lengthwise
  • 1 dl port wine
  • 1 large orange(s)
  • 50 g sugar
  • 2 dl cream

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cover the pan and simmer the rhubarb pieces with the sugar, vanilla pods, and port wine over low to medium heat for 15-20 minutes. Remove the vanilla pods and puree the rhubarb mixture. Allow to cool and then refrigerate for at least 1 hour. Grate the orange zest and squeeze out the juice. Caramelize the sugar in a pan over low heat, add the orange juice and grated zest, and simmer until a thick syrup forms. Mix well with the cream and refrigerate for 1 hour. Before serving, whip the orange cream until stiff peaks form. Pour the rhubarb compote into tall glasses and top with the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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