With an attention-hungry cat on my lap I'm now sharing this great seasonal dessert for everyone who has rhubarb (and berries)!
Strawberry Rhubarb Compote with Genoise Top
Different than the usual crisp, crumble, cobbler, this fruit compote is topped with a genoise cake!
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Strawberry Rhubarb Compote with Genoise Top
Different than the usual crisp, crumble, cobbler, this fruit compote is topped with a genoise cake!
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Makes 8 - 10 individual servings. You can also make it in one large baking dish.
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Makes 8 - 10 individual servings. You can also make it in one large baking dish.
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INGREDIENTS
28 ounces (800 grams) fresh rhubarb, peeled and cut into 1-inch (2 cm) chunks
28 ounces (800 grams) other mixed fruit, fresh or frozen (I use @ 1 lb/500 g strawberries + @ 1 cup fresh or frozen blueberries)
½ cup (100 grams) sugar, divided
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INGREDIENTS
28 ounces (800 grams) fresh rhubarb, peeled and cut into 1-inch (2 cm) chunks
28 ounces (800 grams) other mixed fruit, fresh or frozen (I use @ 1 lb/500 g strawberries + @ 1 cup fresh or frozen blueberries)
½ cup (100 grams) sugar, divided
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½ teaspoon ground cinnamon
2 large eggs
2 tablespoon flour
2 tablespoon self-rising flour *
2 tablespoon cornstarch
* 1 cup self-rising flour = 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon of salt whisked together well. Store unused self-rising
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½ teaspoon ground cinnamon
2 large eggs
2 tablespoon flour
2 tablespoon self-rising flour *
2 tablespoon cornstarch
* 1 cup self-rising flour = 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon of salt whisked together well. Store unused self-rising
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flour in an airtight container for other uses.
Preheat the oven to 350°F (180°C)
Clean, trim & slice your fruit (I slice strawberries in half lengthwise).
Place the rhubarb in a small pot with 2/3 cup (175 ml) water & 2 tablespoons of the sugar. Heat gently until it
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flour in an airtight container for other uses.
Preheat the oven to 350°F (180°C)
Clean, trim & slice your fruit (I slice strawberries in half lengthwise).
Place the rhubarb in a small pot with 2/3 cup (175 ml) water & 2 tablespoons of the sugar. Heat gently until it
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comes to a boil then simmer to cook for 5 minutes. The rhubarb should be tender & the mixture thick. If too watery simply allow it to cook for 1 more minute. If using any frozen berries, stir the berries into the hot rhubarb & stir to defrost.
Stir the cinnamon into
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comes to a boil then simmer to cook for 5 minutes. The rhubarb should be tender & the mixture thick. If too watery simply allow it to cook for 1 more minute. If using any frozen berries, stir the berries into the hot rhubarb & stir to defrost.
Stir the cinnamon into
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the hot fruit.
Allow the fruit to cool slightly then stir in the halved or quartered strawberries.
Divide into 8 to 10 individual ovenproof ramekins or dessert bowls or 1 large baking dish, not filling more than 2/3 full.
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the hot fruit.
Allow the fruit to cool slightly then stir in the halved or quartered strawberries.
Divide into 8 to 10 individual ovenproof ramekins or dessert bowls or 1 large baking dish, not filling more than 2/3 full.
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To make the genoise/cake batter, beat the eggs until beginning to foam & thicken then add the remaining sugar gradually as you continue to beat the eggs until thick. Add the flours and the cornstarch either beating on low speed or by hand.
Place the fruit-filled
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To make the genoise/cake batter, beat the eggs until beginning to foam & thicken then add the remaining sugar gradually as you continue to beat the eggs until thick. Add the flours and the cornstarch either beating on low speed or by hand.
Place the fruit-filled
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ramekins on a baking tray.
Pour or ladle the cake batter over the fruit just to fill the ramekins. Bake for 40 to 45 minutes until the topping is golden, crispy & firm like a genoise. If it seems that the top is browning too quickly just cover the top of the ramekins
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ramekins on a baking tray.
Pour or ladle the cake batter over the fruit just to fill the ramekins. Bake for 40 to 45 minutes until the topping is golden, crispy & firm like a genoise. If it seems that the top is browning too quickly just cover the top of the ramekins
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or baking dish loosely with foil until done cooking.
Serve warm with cream or yogurt, whipped cream or ice cream. Or as is.
Enjoy. #IsolationBaking
or baking dish loosely with foil until done cooking.
Serve warm with cream or yogurt, whipped cream or ice cream. Or as is.
Enjoy. #IsolationBaking
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