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.
http://www.familyfreshcooking.com/2014/05/12/rhubarb-honey-compote-with-homemade-vanilla-ice-cream-recipe/

Rhubarb Recipe Links

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{ 22 comments… read them below or add one }

1 Kevin @ Closet Cooking May 12, 2014 at 6:14 am

Rhubarb compote is one of the best pasts of spring!

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2 Julie @ Table for Two May 12, 2014 at 6:15 am

What a heavenly dessert!! Love rhubarb and I don’t find very many recipes that use them so I’m so glad you made a compote out of it for this ice cream!

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3 Maria May 12, 2014 at 6:15 am

Our rhubarb is almost ready! Will have to make this!

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4 Averie @ Averie Cooks May 12, 2014 at 6:28 am

The rhubarb-honey combo has got to be stellar and then the real homemade ice cream with whipping cream and a vanilla bean – to die for! pinned

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5 Marla May 12, 2014 at 7:32 am

Thanks so much for the pin love Averie :)

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6 Rosa May 12, 2014 at 6:57 am

A delightful dessert! I am addicted to rhubarb.

Cheers,

Rosa

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7 Marla May 12, 2014 at 7:32 am

I’m addicted to it as well :)

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8 Heather Christo May 12, 2014 at 7:45 am

So beautiful! I just love rhubarb- gorgeous!

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9 Sommer @ASpicyPerspective May 12, 2014 at 8:07 am

I am drooling over this! I love using rhubarb! Must try for sure!

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10 Raquel May 12, 2014 at 8:42 am

Your compote looks heavenly, I just adore rhubarb and its tangy flavor.

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11 ami@naivecookcooks May 12, 2014 at 10:39 am

This sounds so delicious and full of summer flavours!

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12 Laura (Tutti Dolci) May 12, 2014 at 1:10 pm

Love that rhubarb compote, so good!

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13 sue/the view from great island May 12, 2014 at 2:22 pm

I can’t think of a better dessert, how could anyone resist that color?

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14 Marla May 12, 2014 at 2:34 pm

Thanks Sue! Rhubarb really is so stunning!! :)

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15 Meredith May 12, 2014 at 3:21 pm

So gorgeous and such an amazing dessert for spring!

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16 Marla May 12, 2014 at 5:56 pm

Thanks so much Meredith!

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17 dina May 13, 2014 at 8:06 am

looks like a delicious topping for ice cream!

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18 Mindi May 13, 2014 at 12:02 pm

Just stumbled onto your blog via Pinterest and this looks soooo yummy!! Any chance you would share your source for the mugs, bowls, and spoons from this post? I especially love red, white, and blue dinnerware for summer and the blue gingham spoons are just too cute! Thanks!!!

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19 Marla May 13, 2014 at 7:46 pm

Hi Mindi! So glad you stopped by. I will try to track down where I got those props :)

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20 Kelly @ The Pretty Bee: Cooking + Creating May 13, 2014 at 3:02 pm

What a pretty shade of pink! I’ve really only ever had rhubarb in pie, but this looks like an even better way to eat it!

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21 Jennie @themessybakerblog May 14, 2014 at 6:00 am

This compote looks gorgeous and sounds amazing. I love that you drizzled the sweet sauce over ice cream. Your photos are stunning.

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22 Stephanie Long August 7, 2014 at 3:51 pm

Any chance you could make this with frozen rhubarb? I got a bunch from my mom’s garden but had to freeze some so that it wouldn’t go bad & I’d love to use it for this!

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