Rhubarb Honey Compote with Homemade Vanilla Ice Cream

Rhubarb Honey Compote with Homemade Vanilla Ice Cream

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

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

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

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

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

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

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

Rhubarb Honey Compote with Homemade Vanilla Ice Cream | MarlaMeridith.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.
https://marlameridith.com/rhubarb-honey-compote-with-homemade-vanilla-ice-cream-recipe/

Rhubarb Recipe Links

22 Responses to Rhubarb Honey Compote with Homemade Vanilla Ice Cream

  1. 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!!!

  2. 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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