Norwegian Rhubarb Compote

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs rhubarb
• 1 1/2 cups water
• 3/4 cup sugar
• 1/4 cup water
• 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1 cup whipping cream
• 2 tablespoons sugar

Recipe

• 1 cut rhubarb into 1/2 inch pieces.
• 2 heat water and ¾ cup sugar to boiling, stirring occasionally.
• 3 add fruit. simmer uncovered for about 10 minutes, until rhubarb is tender.
• 4 thickening:.
• 5 mix ¼ cup water and cornstarch; stir into rhubarb.
• 6 heat to boiling, stirring constantly. boil 1 minute and stir over medium heat. note: rhubarb will burn if not stirred! stir in vanilla extract.
• 7 to serve:.
• 8 if using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
• 9 pour into serving bowl or individual dessert bowls.
• 10 when ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
• 11 pipe cream through decorators' tube or spoon onto rhubarb compote.