How to Make Compote Vase Centerpiece

Rhubarb And Blueberry Compote

Cobalt blue glass decorated with gold gilt and enamel.

Recipe Summary Rhubarb And Blueberry Compote

A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.

Ingredients | Compote Vase Centerpiece

10 stalks rhubarb, peeled and chopped

1 cup white sugar

1 cup frozen blueberries

1 teaspoon vanilla extract

1 cinnamon stick

water to cover

Directions

Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.

Cool compote in the refrigerator until thickened, about 30 minutes.

You can also top with a crumble mixture to turn this into a really tasty crisp.

Info | Compote Vase Centerpiece

prep: 10 mins cook: 30 mins additional: 30 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

TAG : Rhubarb And Blueberry Compote

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,

Images of Compote Vase Centerpiece

Compote Vase Centerpiece - Glass compote bowl/pedestal vase create low hanging floral centerpieces and more for a cheap and easy centerpiece idea, simply add your favorite florals to these mercury glass.