Recipes incorporating Muirhead Roasted Rhubarb Compote

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Recipes Incorporating Muirhead  Roasted Rhubarb Compote

Ambrosia salad Crêpes Meringue glacé Pork Chops
Crème Anglaise Dessert crisp Pie, meringue Pudding, rhubarb


AMBROSIA SALAD

             1 cup Muirhead  Roasted Rhubarb Compote
             2 oranges, peeled and sectioned
             1 cup green grapes
             ½ cup coconut, shredded
             1 cup whipped cream, optional

Mix compote, fruit and coconut together. Serve immediately or refrigerate. Garnish with dollop of whipped cream just before serving. Serves 2 to 4.
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CRÈME ANGLAISE

             1/3 cup sugar
             4 egg yolks
             1 Tbsp cornstarch
             1 ¾ cups half and half, boiling
             1 Tbsp vanilla extract
             1 jar Muirhead  Roasted Rhubarb Compote
             Nuts or streusel, optional topping

Beat first three ingredients until light yellow. Stir mixture into boiling half and half. Stir continuously to 170° to 175° F. Remove from heat. Add vanilla. Let cool. Spoon compote into serving dishes and top with cooled crème anglaise. Optional garnish of nuts or streusel. Serve immediately. Serves 6 to 8.
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CRÊPES WITH ROASTED RHUBARB AND STRAWBERRIES

             For Crêpes
             1 cup water
             1 cup milk (whole or skim)
             4 eggs
             2 cups flour, all-purpose
             1 tbsp white granulated sugar
             4 tbsp butter, melted
             Butter for pan

             For Filling
             2 cups cottage cheese (regular or light)
             1 jar Muirhead  Roasted Rhubarb Compote
             2 cups strawberries, sliced for garnish

Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours. Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when top surface is slightly dry.

Spread cottage cheese filling on crêpe and top with Muirhead  Roasted Rhubarb Compote. Roll carefully. Garnish with fresh strawberries and serve. Serves 11 large crêpes or 22 small crêpes.
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DESSERT CRISP

             FOR FILLING
             1 jar Muirhead  Roasted Rhubarb Compote
             2 cups fruit of choice (apples, berries)

             FOR TOPPING
             ½ cup flour
             1 cup oatmeal, uncooked
             ½ cup sugar
             ½ cup butter, softened
             1 tsp cinnamon

Preheat oven to 350° F. Mix together filling. Place in 8" x 8" baking pan. Mix together topping ingredients until crumbly. Top fruit mixture with topping. Bake for 45 minutes. Serve warm. Serves 6 to 8.
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MERINGUE GLACÉ

             ½ cup egg whites (about 4), room temperature
             ¼ tsp vanilla extract
             ¼ tsp cream of tartar
             pinch of salt
             1 cup sugar
             1 pint ice cream, vanilla or ginger
             1 jar Muirhead  Roasted Rhubarb Compote
Rhubarb Compote Meringue Glace

Heat oven to 250° F. Beat egg whites until soft peaks form. Add vanilla, cream of tartar, and salt. Gradually beat in sugar until stiff glossy peaks form. Put in pastry tube and press mixture into 4"circles on oiled and floured pan. Bake for one hour or until firm to the touch. Remove and cool on wire rack. Place on serving dish, fill center with ice cream and top with compote. Serves 6.
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Meringue PIE

             1 8-inch pie shell, pre-baked
             3 egg whites, room temperature
             ¼ tsp cream of tartar
             6 Tbsp sugar
             1 jar Muirhead  Roasted Rhubarb Compote

Meringue pie

Preheat oven to 400° F. Beat egg whites until frothy. Mix in cream of tartar. Gradually beat in sugar until stiff peaks form. Spread Muirhead  Roasted Rhubarb Compote on bottom of pie shell. Cover with meringue. Bake 8 – 10 minutes until golden brown. Cool and eat immediately. Serves 8.
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PORK CHOPS

             ¼ cup all-purpose flour
             ¼ tsp salt
             ¼ tsp pepper
             4 pork chops
             1 Tbsp olive oil
             1 Tbsp butter
             ½ onion, sliced
             ½ cup chicken stock
             ½ cup dry vermouth
             ½ cup Muirhead  Roasted Rhubarb Compote

Combine flour, salt, and pepper on large plate. Dredge pork chops in flour mixture. Heat oil and butter in frying pan, add onions, and sauté gently until yellow and soft. Remove onions from pan leaving oil in pan. Sauté pork chops in pan on each side until browned.
Remove pork chops from pan. Add chicken stock and vermouth to pan and reduce to ½ cup liquid/glaze.
Scrape glaze from pan bottom to prevent burning. Add onions, place pork chops in the glaze. Top each pork chop with 2 tbsp of compote. Baste with pan liquid. Cover and simmer 5-10 minutes and until cooked completely. Serves 4.
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Roasted Rhubarb PUDDING

             1 package vanilla pudding, instant or cooked
             2 cups heavy cream
             1 jar Muirhead  Roasted Rhubarb Compote
             Garnish, optional

Roasted Rhubarb Pudding

Prepare vanilla pudding according to directions on the package. Cool pudding for several hours. Whip heavy cream until very stiff. Fold pudding and whipped cream together. In a parfait dish or wine glass, layer Muirhead  Roasted Rhubarb Compote with pudding/whip cream mixture. Garnish. Serve immediately. Serves 6.
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