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.
This Rhubarb Honey Compote with Homemade Vanilla Ice Cream might become your best friends forevahhhhh.
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.
Enjoy some for a snack instead of applesauce. Or mix it into applesauce. Versatile. Yes?
Feel free to experiment & let us know what you did with this compote!
- 8 cups fresh Rhubarb, cleaned & roughly chopped
- 3/4 cup Water
- 1/2 cup pure Honey, add more or less to taste
- 2 cups Half & Half
- 1 cup Whipping Cream
- 1 cup Sugar
- 1 Vanilla Bean, split & scraped
- 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.
- 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.
Rhubarb Recipe Links