Rhubarb Honey Compote with Homemade Vanilla Ice Cream

by Marla on May 12, 2014 · 22 comments

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Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

Ahhhhhh. We got a whole lot of fantastic flavors here. Love the tang of Rhubarb? How about sweetening up the deal with pure honey? You can make my compote & pour this glorious sauce over Homemade Vanilla Ice Cream.

Heaven found.

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

This Rhubarb Honey Compote with Homemade Vanilla Ice Cream might become your best friends forevahhhhh.

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

You can use this sauce in so many recipes.

Use it as a pancake, waffle & french toast topping. Enjoy some in cocktails. Make ice pops with it. Use in muffin cake or cookie batter.

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

Enjoy some for a snack instead of applesauce. Or mix it into applesauce. Versatile. Yes?

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

Feel free to experiment & let us know what you did with this compote!

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com

Rhubarb Honey Compote with Homemade Vanilla Ice Cream

Prep Time: 10 hours

Cook Time: 1 hour

Total Time: 11 hours

Yield: 1 Quart Vanilla Ice Cream

Rhubarb Honey Compote with Homemade Vanilla Ice Cream

Ingredients

    Rhubarb Compote
  • 8 cups fresh Rhubarb, cleaned & roughly chopped
  • 3/4 cup Water
  • 1/2 cup pure Honey, add more or less to taste
  • Homemade Vanilla Ice Cream
  • 2 cups Half & Half
  • 1 cup Whipping Cream
  • 1 cup Sugar
  • 1 Vanilla Bean, split & scraped

Method

    Rhubarb Compote
  • In a large saucepan, bring rhubarb, water & honey to a boil over medium high heat. Reduce heat to medium & simmer (keep pan uncovered) for 10-15 minutes until rhubarb is soft & sauce thickens. Add more honey if needed for sweetness. Let compote cool then store in a covered container in the refrigerator until ready to use.
  • You can leave the sauce chunky or purée in blender to the consistency you like.
  • Homemade Vanilla Ice Cream Adapted from Alton Brown's Serious Vanilla Ice Cream recipe
  • Combine all ingredients (including the vanilla bean & its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan (see note below.) Stir occasionally, bringing the mixture to 170 degrees F.
  • Remove mix from the heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into a lidded container & refrigerate this overnight to mellow flavors and texture.
  • Freeze mixture in ice cream maker according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
  • NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.
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