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Warm Rhubarb Compote with Walnut-Coconut Crunch

Warm Rhubarb Compote with Walnut-Coconut Crunch


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Ingredients

  • 4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)
  • 2/3 cup plus 5 tablespoons sugar
  • 1/4 cup crème de cassis (black-currant liqueur) or Chambord
  • 1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut
  • 2/3 cup plain Greek-style yogurt
  • Wildflower honey (for drizzling)

Recipe Preparation

  • Bring rhubarb, 2/3 cup sugar, and crème de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer until rhubarb is soft, about 10 minutes. Transfer to refrigerator to cool slightly. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated. Rewarm, if desired.

  • Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of pan. Cool in pan. Break into shards. Store in airtight container at room temperature.

  • Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.

Reviews Section

Best Blueberry Muffins

Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins. I’ve tried fussier recipes that call for mashing some of the blueberries into the batter or even swirling homemade blueberry jam into the mix, but there’s no need for all that — this simple recipe tops them all.


Creamy, lemony eggs with prosciutto

From Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold Radically Simple by Rozanne Gold

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Quick / easy Egg dishes Main course Breakfast / brunch
  • Ingredients: prosciutto eggs lemons chives

Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold Hardcover – Import, 26 October 2010

“Gold is spreading the gospel that eating well doesn't have to be complex and exhausting. Her latest title is filled with intoxicating recipes that manage to looktruly easy and simple to make.” ―Katherine Miller, The Oregonian, 10/9/10

About the Author

ROZANNE GOLD is the author of 11 acclaimed cookbooks, a four-time winner of the James Beard Foundation Award, and winner of the IACP/ Julia Child Award. Gold, who at 23 began her career as chef to New York Mayor Ed Koch, went on to become the chef-director of the restaurant consulting firm that has created some of the world's most famous restaurants and lasting food trends. She is a frequent guest on national television and has written for the New York Times, Bon Appétit, Oprah, Cooking Light, and many other national publications.. She lives in Brooklyn, New York, with her husband and daughter.

Excerpt. © Reprinted by permission. All rights reserved.

Weekday mornings hardly need a recipe book that's what bagels, oatmeal, and frozen waffles are for. Trust me, I have a 14-year-old daughter. With the exception of some interesting 5-minute juice blends, 10-minute dishes such as Creamy, Lemony Eggs with Prosciutto, Peanut Butter-Granola Bruschetta, and a Breakfast "Surprise," you might just wait until Friday to use this chapter.

But on weekends and holidays--and birthdays, too--morning food should get the same respect given to food-after-dark. With pleasure aforethought, you will find here a handful of ideas meant for "the morning after." These are prepared the night before and practically make themselves in the morning. A multitalented Cheese Strata with Prosciutto, Basil & Spinach soaks up an eggy custard overnight. Morning Fruit Soup with Tapioca coalesces while you dream. Overnight Tabbouleh becomes a Mediterranean-Rim breakfast adorned with hard-boiled eggs. A specially formulated batter allows both you and Double-Rise Pancakes to rise slowly in the morning.

Some dishes need take no more than 20 minutes to make and often just a handful of ingredients. Surprisingly, Homemade Turkey Sausage and Steak & Eggs with Salsa Verde & Fontina fit that criteria. While the first pot of coffee is brewing, you can also take advantage of my 30-Minute Bakery, whipping up tender fruit muffins, a variety of scones, or Petit Pains au Chocolat, and feel deeply satisfied early in the day.

SEVEN GREAT JUICE BLENDS 4 APPLE-GINGER-PEAR MARTINIS 6 "BLOODY" SHRIMP COCKTAIL 7 CREAMY, LEMONY EGGS WITH PROSCIUTTO 8 SCRAMBLED EGGS WITH LEEKS & SABLE 8 FRITTATA WITH PANCETTA, RED ONION & MINT 9 KIMCHEE FRITTATA WITH FIVE-SPICE POWDER 9 STEAK & EGGS WITH SALSA VERDE & FONTINA 10 RUNNY EGGS ON CREAMY SCALLION-BACON GRITS 11 ZUCCHINI, FRESH MOZZARELLA & SUN-DRIED TOMATO TART 12 SMOKED TROUT ON FRISEE WITH WARM BACON-MAPLE VINAIGRETTE 13 SMOKED SALMON, BASIL & LEMON QUESADILLAS 15 HERRING SALAD WITH FENNEL, CREME FRAICHE & TOASTED BREAD CRUMBS 16 GLAZED SALMON & WOK EGGS WITH SHIITAKES 17 HOMEMADE TURKEY SAUSAGE 17 PALACSINTAS WITH APRICOT JAM & POWDERED SUGAR 18 CARAMELIZED ALMOND TOASTS 18 WARM RHUBARB COMPOTE WITH WALNUT-COCONUT CRUNCH 20 PEANUT BUTTER-GRANOLA BRUSCHETTA 21 BREAKFAST "SURPRISE" 21

MORNING FRUIT SOUP WITH TAPIOCA 22 HOMEMADE CREAM CHEESE 22 CARROT MARMALADE 23 DOUBLE-RISE PANCAKES WITH STRAWBERRIES, BANANAS & ALMONDS 24 OVERNIGHT TABBOULEH WITH HARD-BOILED EGGS 25 CHEESE STRATA WITH PROSCIUTTO, BASIL & SPINACH 26

FRESH FRUIT MUFFINS: BLUEBERRY, CINNAMON-APPLE, OR PEAR 28 PETIT PAINS AU CHOCOLAT 29 FRUIT CHAUSSONS 29 WARM BUTTERMILK-CHEDDAR SCONES 30 GOLDEN RAISIN-FENNEL SCONES 31

Few things are better in the morning than freshly squeezed orange juice except, perhaps, these fabulous blends--one for every day of the week. Choose one combination combine the ingredients in a large pitcher, chill until ready to serve. Each will serve 6. Add some prosecco for fun.

| |1   |4 cups pear nectar
| |    |2 cups orange juice
| |    |1/4 cup freshly squeezed lime juice
| |2   |6 cups peach nectar
| |    |1 tablespoon freshly squeezed ginger juice*
| |3   |4 cups watermelon juice**
| |    |3 cups mango or passion fruit nectar
| |    |2 tablespoons freshly squeezed lemon juice
| |4   |4 cups watermelon juice**
| |    |2 cups freshly squeezed blood orange juice
| |5   |6 cups banana or guava nectar
| |    |2 cups pink grapefruit juice
| |6   |4 cups peach nectar
| |    |1 cup unsweetened cranberry juice
| |    |1 cup orange juice (tastes a little like Hawaiian punch)
| |7   |2 cups pineapple juice
| |    |2 cups pear nectar
| |    |2 cups peach nectar

* Peel a 5-inch piece of ginger. Grate on the large holes of a box grater. Put the grated ginger in a paper towel and squeeze hard to extract juice.

** Process 2 £ds of seeded watermelon in a food processor to make 4 cups.

Make these by the pitcher so that you don't need to be shaking and stirring when your guests arrive.

1 1/2 cups pear nectar 2 1/2 cups apple juice 4 limes 4 teaspoons honey 1 1/4 cups vodka 4-inch piece fresh ginger, peeled

Stir the pear nectar and apple juice together in a pitcher. Squeeze 6 tablespoons lime juice into the pitcher. Add the honey and stir until it dissolves stir in the vodka. Grate the ginger on the large holes of a box grater. Place the grated ginger in a paper towel and squeeze to extract 1 tablespoon juice add to the pitcher. Stir, cover, and refrigerate until well-chilled.

Pour into chilled martini glasses or serve over ice. Garnish each with a slice of lime. SERVES 6

Part drink, part salad, this spin on a Bloody a Mary is chock-a-block with shrimp. Begin with ice-cold ingredients. Eat the shrimp, then drink up!

1 £d cooked peeled medium shrimp, about 32 3 cups tomato juice 6 tablespoons freshly squeezed lemon juice 3 tablespoons gin 1 1/2 tablespoons orange juice 3/4 teaspoon Sriracha 1/4 cup freshly grated horseradish 4 short celery stalks with leaves

Divide the shrimp among 4 tall glasses. Combine the tomato juice, lemon juice, gin, orange juice, and Sriracha in a pitcher stir well. Add salt to taste. Pour over the shrimp top with as much horseradish as you like. Add a celery stalk to each glass. Place the filled glasses in the freezer for 3 minutes before serving. SERVES 4

CREAMY, LEMONY EGGS WITH PROSCIUTTO

Like hollandaise, these ultra-creamy scrambled eggs are made in the top of a double boiler, giving them a voluptuous texture.

6 ounces thinly sliced prosciutto 6 extra-large eggs plus 3 egg whites Grated zest and juice of 1 lemon 2 tablespoons unsalted butter 3 tablespoons chopped fresh chives

Line the centers of 4 large plates with overlapping slices of prosciutto. Combine the eggs and whites and beat with an electric mixer or whisk until thoroughly mixed. Add the lemon zest, 2 tablespoons lemon juice, and 1/4 teaspoon salt and pepper. Mix well.

Bring several inches of water to a boil in the bottom of a double boiler. Reduce heat to a simmer. Melt 1 tablespoon of the butter in the top of the double boiler add the eggs. Cook, stirring constantly with a rubber spatula, until the eggs have thickened into small curds, about 10 minutes. Add the remaining butter in bits as you go along. Spoon the hot eggs onto the prosciutto. Garnish with chives. SERVES 4

SCRAMBLED EGGS WITH LEEKS & SABLE

A more distinctive version of the classic lox, eggs, and onions, these eggs rest on slices of sable, gently warming them. Sable, or smoked black cod, is available in upscale food stores.

8 thin slices smoked sable 2 cups chopped leeks, white and light green parts only 4 tablespoons unsalted butter 10 extra-large eggs

Overlap 2 slices of sable in the centers of 4 large plates. Wash the leeks dry well. Melt 2 tablespoons of the butter in a very large frying pan. Add the leeks cook, stirring, until soft and golden, 10 minutes. Beat the eggs well with an electric mixer or whisk, adding salt and pepper. Melt the remaining 2 tablespoons butter in the pan with the leeks add the eggs and continue to cook over medium heat, stirring constantly, until just set, 2 minutes. Spoon the eggs atop the sable. SERVES 4

FRITTATA WITH PANCETTA, RED ONION & MINT

Delicious served with room-temperature Italian White Bean Salad (page 69).

6 ounces pancetta in 1/4-inch-thick slices 1 1/2 tablespoons olive oil 1 1/2 cups finely diced red onions 12 extra-large eggs 1 cup chopped fresh mint, plus sprigs for garnish

Preheat the broiler. Dice the pancetta into 1/4-inch cubes. Heat the oil in a 10-inch ovenproof skillet. Add the pancetta and onions cook over medium heat until the onions are soft, about 10 minutes.

Using an electric mixer or whisk, beat the eggs, 1/4 cup cold water, and 1/2 teaspoon salt and pepper in a bowl until thoroughly mixed. Pour the eggs into the hot pan with the pancetta. Cook over high heat for 1 minute, stirring constantly. Add the chopped mint continue to cook and stir for 1 minute. Reduce heat to low cook without stirring for 20 minutes. Cover cook 5 minutes longer, or until the frittata is just set (the center will be a bit runny). Uncover and broil 30 seconds, until just firm. Cool 5 minutes cut into wedges. Garnish with mint sprigs. SERVES 6

KIMCHEE FRITTATA WITH FIVE-SPICE POWDER

You'll want to serve this with a platter of smoky bacon or some tiny Chinese sausages. A dusting of five-spice powder at the end fills your nostrils with a wonderful perfume.

12 ounces very sharp yellow Cheddar cheese 2 1/2 tablespoons olive oil 10 extra-large eggs 1/2 cup slivered kimchee, plus 1 tablespoon brine 1/2 teaspoon five-spice powder

Preheat the oven to 350°F. Grate the cheese on the large holes of a box grater. Oil a 9-inch springform pan with 1/2 tablespoon of the oil. Cut a round of parchment and fit in the bottom of the pan. Sprinkle with one- third of the cheese.

With an electric mixer, beat the eggs with the remaining 2 tablespoons oil. Add the kimchee and brine and 1/4 teaspoon salt beat well. Pour the mixture into the pan sprinkle evenly with the remaining cheese. Bake 20 to 25 minutes, until set. Sprinkle with the five-spice powder. SERVES 4

STEAK & EGGS WITH SALSA VERDE & FONTINA

Skirt steak will do nicely here. Salsa verde is made from tomatillos. Some upscale food markets carry freshly prepared salsa verde, or you may use some from a jar.

1 1/2 £ds skirt steak 1 teaspoon sweet or smoked paprika 3 cups medium-hot salsa verde 8 extra-large eggs 6-ounce piece imported Fontina cheese, coarsely grated Fresh mint sprigs for garnish

Preheat the broiler. Rub the steak with the paprika and salt and pepper.

Put the salsa verde in a heavy 12-inch ovenproof skillet with a cover. Bring to a boil lower heat to a simmer. Carefully break the eggs directly into the salsa. Mound the cheese over each egg. Cover and cook over medium heat for 6 to 8 minutes, until the whites are set and the yolks are runny. Meanwhile, broil the steak until medium rare, about 3 minutes per side. Let rest 5 minutes, then slice on the bias.