Spruce Tip or Basil Rhubarb Compote Over Delicate Swedish Cream: A Seasonal Delight

Experience a truly enchanting dessert with this tangy baked rhubarb compote, infused with the unique essence of fresh spruce tips or aromatic basil. Perfectly paired with a delicate, subtly sweet Swedish Cream panna cotta, this dish is a testament to the simple elegance of seasonal ingredients.

Embrace the vibrant flavors of spring and early summer with this exquisite rhubarb compote, a culinary creation designed to awaken your palate. Imagine succulent rhubarb, its inherent tartness perfectly balanced with a hint of natural cane sugar, a splash of crisp white wine, and a touch of richness from butter. But what truly sets this compote apart is the choice of aromatic enhancement: either the bright, citrusy notes of freshly harvested spruce tips or the sweet, peppery freshness of basil. Baked to a meltingly soft perfection, this easy-to-make dessert transitions effortlessly from an elegant post-dinner treat to a delightful breakfast, a satisfying midday snack, or even a light lunch. Its versatility and irresistible flavor make it an instant household favorite, disappearing as quickly as it’s prepared.

My culinary journey with spruce tips continues, even as their fleeting season draws to a close. Initially tight and firm, these emerald-green tips gradually unfurl into soft, feathery fronds. Yet, even in this more developed state, their culinary potential remains remarkable. A quick taste reveals an exhilarating burst of citrusy tang, a revelation for anyone unfamiliar with their unique profile. As long as the spruce branch tips retain their tender texture and haven’t hardened, they are wonderful for cooking. Foraging for them is a rewarding experience, and once gathered, they keep beautifully in a sealed bag or covered container in the refrigerator, ready to infuse your dishes with their distinctive flavor. I’m even experimenting with freezing some to extend their use beyond the season, eager to discover their preserved qualities.

However, if the window for fresh spruce tips has passed in your region, do not despair! I wholeheartedly recommend using fresh basil as an equally captivating alternative. The herb transforms the compote with a distinct yet equally addictive flavor profile, demonstrating the incredible adaptability of this recipe.

Meanwhile, my rhubarb patch has once again become a spectacle of nature, reminiscent of an alien landscape with its colossal, elephant-ear-sized leaves and towering flower spikes. Harvesting it feels like an epic adventure; I imagine myself a mighty hunter, wielding a kitchen knife like a machete to sever the formidable stalks with a satisfying ‘thwack.’ Then, I transform into a primal forager, filling my apron pockets with delicate spruce tips gleaned from the “wild and savage forest”—or, more accurately, the neatly planted rows of my pastoral acreage in the northern wilderness. This delightful fantasy adds a touch of playful grandeur to the simple act of gathering ingredients.

The final outcome of this recipe strikes a perfect balance between comforting homeliness and understated sophistication. It’s equally perfect for a cozy evening, enjoyed by the generous spoonful in pajamas in front of the TV, or as an elegant dessert served to cherished guests after a lovely meal shared around the table. The harmonious blend of white wine, spruce tips (or basil), and rhubarb creates a subtle yet profound flavor synergy. Each spoonful invites a moment of contemplation: “Hmm, rhubarb, yes—but what else is in here?” The mystery compels you to take another spoonful, and then another, unraveling the delightful complexity of its taste.

We’ve reveled in this baked rhubarb compote served warm over creamy vanilla ice cream or refreshing frozen yogurt. But a truly transformative discovery came with a recipe for Swedish Cream I stumbled upon in one of my cookbooks. And mmmm, what a revelation! So incredibly light and delicate, Swedish Cream provides the absolute perfect counterpoint to the vibrant, tart rhubarb. At its heart, Swedish Cream is a variation of panna cotta—a lightly jellied mixture of milk and cream—but with the ingenious addition of buttermilk. This secret ingredient lends it an exquisite, subtle tang and an unparalleled silky texture. When unmolded, each portion becomes a softly quivering, inviting mound, further enhanced when cradled in a bed of luscious, syrupy pink rhubarb compote.

Even Andreas, who typically recoils at the mere mention of buttermilk, enthusiastically gave this Swedish Cream his seal of approval. The buttermilk’s presence is so perfectly integrated that it’s undetectable, leaving behind only a wonderfully smooth, cool sensation that beautifully contrasts the fresh, tart rhubarb with every silky mouthful.

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Expert Tips for Perfect Rhubarb Compote and Swedish Cream

Kitchen Frau Note: When preparing the baked rhubarb, any dry white wine will yield excellent results. The recipe is also remarkably flexible and can be halved with ease. However, if your household is anything like mine, you might find that the “refrigerator elves” work quickly, making the full batch a safer bet! For a halved recipe, simply use 2 tablespoons of finely chopped spruce tips or basil and bake in a 9″x9″ baking pan.

Upon refrigeration, the butter in the compote will naturally firm up. For the best serving experience, I recommend gently reheating the compote on the stovetop or in the microwave until it’s just lukewarm. This gentle warmth allows the flavors to bloom and the texture to return to its original lusciousness. The butter plays a crucial role beyond just flavor; it forms a protective layer on top of the rhubarb during baking, preventing it from drying out. Since you want to preserve the rhubarb’s integrity and avoid excessive stirring, this butter barrier is key to achieving that perfectly tender, juicy compote.

This versatile baked rhubarb compote is not just for dessert! It makes a delightful warm breakfast or brunch side dish, adding a touch of elegance to your morning. Imagine it spooned generously over fluffy pancakes or crispy waffles – a truly irresistible treat. Its bright, tangy profile is a fantastic way to start any day with a burst of flavor.

Spruce Tip (or Basil) Baked Rhubarb Compote Recipe

This recipe creates a wonderfully tangy and aromatic compote, perfect as a topping or a standalone treat.

• 2 lbs (900gms) rhubarb, washed and cut into 1″ pieces (approximately 7 to 8 cups)
• 1½ cups (150gms) natural cane sugar
• 1 cup (240ml) dry white wine
• ¼ cup (60ml) fresh spruce tips or fresh basil, finely chopped
• 2 tablespoons (30ml) unsalted butter

Instructions for Rhubarb Compote:

1. Preheat your oven to 375°F (190°C). Prepare a 9″x13″ baking dish. Opt for a glass, enamel, or stainless steel dish. Avoid aluminum or tin, as the rhubarb’s acidity can react with these metals, potentially discolouring your pan and imparting an unpleasant metallic taste to your delicious compote (not to mention the risk of metal leaching into your food).
2. Once the rhubarb is prepared, gently place the 1-inch pieces into your chosen baking pan.

3. Evenly sprinkle the natural cane sugar over the rhubarb. Pour in the white wine, and then scatter your choice of chopped spruce tips or basil over the mixture.
4. Gently stir all the ingredients together to ensure the sugar is well distributed among the rhubarb pieces. Be careful not to break up the rhubarb too much at this stage.
5. Place the butter in small dollops on top of the rhubarb mixture in the pan. This will melt and create a protective layer during baking.
6. Carefully place the pan into the preheated oven.

7. Bake for 1 hour. After approximately 15 minutes, carefully open the oven and gently stir the compote. This helps distribute the now-melted butter and ensures even cooking without excessively breaking up the delicate rhubarb pieces.
8. Once baking is complete, remove the compote from the oven and allow it to cool slightly in the pan. The flavors will deepen as it rests.
9. Serve this delectable compote warm over creamy vanilla ice cream, refreshing frozen yogurt, or as an exquisite topping for the Swedish Cream you’ve prepared in advance.

Delicate Swedish Cream Recipe

This recipe for Swedish Cream, a delightful buttermilk panna cotta, is adapted from the inspiring cookbook Seasonal Fruit Desserts by Deborah Madison, a true gem for fruit-focused recipes.

Ingredients for Swedish Cream:

• 1 cup (240ml) whipping cream or half and half cream
• ¼ cup (60ml) honey, for a subtle sweetness
• ¼ cup (60ml) cold water
• ¼-ounce (7gm) envelope unflavored gelatin powder (equivalent to about 2½ teaspoons)
• 2 cups (480ml) buttermilk or plain yogurt for that distinctive tang and smooth texture
• 1 teaspoon pure vanilla extract

Instructions for Swedish Cream:

1. Begin by lightly coating the insides of 6 small (¾ cup capacity) custard cups or individual dessert bowls with a neutral, flavorless oil. This will ensure easy release of the delicate Swedish Cream later.
2. In a medium saucepan, combine the whipping cream and honey. Heat this mixture over medium heat, stirring occasionally, until it just barely reaches a gentle boil. As soon as it begins to boil, remove the saucepan from the heat.
3. While the cream heats, prepare your gelatin. In a small separate bowl, sprinkle the unflavored gelatin powder over the cold water. Stir briefly, then allow it to sit undisturbed for about 5 minutes. This crucial step allows the gelatin granules to soften and “bloom,” preparing them for proper dissolution.
4. Add the softened, bloomed gelatin mixture directly into the hot cream and honey. Stir continuously until the gelatin is completely dissolved and no granules remain. Ensure it’s fully integrated into the warm liquid.
5. Once the gelatin is dissolved, stir in the buttermilk (or yogurt) and the vanilla extract. Mix thoroughly until the mixture is uniform and smooth.
6. Carefully pour the creamy mixture into your prepared custard cups or dessert bowls.
7. Refrigerate the Swedish Cream for a minimum of 3 to 4 hours, or ideally, overnight, to allow it to fully set and firm up.
8. To serve your beautifully set Swedish Cream from custard cups, gently dip each cup into hot water for about 15 to 30 seconds. This slight warming will help loosen the edges. Carefully invert each cup onto individual serving plates. The Swedish Cream should release cleanly, forming a beautiful, softly quivering mound.
9. Artfully spoon the vibrant rhubarb compote around the base of the unmolded Swedish Cream. If you opted to prepare the Swedish Cream directly in dessert dishes, simply spoon the rhubarb compote generously on top. Both presentation methods are equally delightful and inviting.

Guten Appetit!

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You might also enjoy exploring these other delicious rhubarb creations:

Rhubarb and Spruce Tip Galette

Classic Apple or Rhubarb Crisp

Rhubarb Curd – A Luscious Treat

Refreshing Honey Rhubarb Ice Cream