Dessert of the Week – Sweet Risotto & Rhubarb Compote

Dessert of the Week – Sweet Risotto & Rhubarb Compote

Posted on February 17, 2008 by Andrew in Recipes
Tucked away in the back of the March 2008 issue of Delicious is a little section designed to use up the left-overs from other recipes in that issue. If you made the firands, you had egg yolks spare. Plenty of Rhubarb Compote from that specific recipe too. Needless to say I didn’t make the friands and constructed the compote from scratch.

Sweet Risotto with Rhubarb Compote

Sweet Risotto
This recipe makes enough for one large portion; being greedy I ate it all. Others may find it plenty for two. Take 75g risotto rice and simmer, stirring, with 550ml milk (I actually found this too large a quantity, I do not like my risottos too runny) and a split vanilla pod. Simmer until tender and then stir in 2 egg yolks and a dash of cream. Delicious suggests adding a drop of rosewater;my addition of orange flower water made little obvious difference to the flavour.

The Rhubarb Compote is simply chopped rhubarb gently simmered with orange juice (2 fresh oranges for 1kg rhubarb), a vanilla pod and caster sugar (2 tbsp). This makes rather a lot but is equally good with yoghurt or over cheesecake.

Update: This has been submitted to the In The Bag event.