Rhubarb-and-Mango Compote

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Rhubarb-and-Mango Compote

Total Time: 30
Yield: 8 servings


  • 2 tablespoons salted butter
  • 1/2 cup brown sugar
  • 2 tablespoons sweet Muscat wine
  • 1 pound rhubarb ribs, cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 mango, peeled, diced
  • 1 pint ice cream (your favorite flavor)
  • Toasted nuts (optional


Preheat oven to 375°. In a large ovenproof skillet over medium heat, melt butter and cook until lightly browned and fragrant, about 4 minutes. Stir in brown sugar and wine. Raise heat to a simmer and add rhubarb, stirring well to coat.

Place pan in oven 4 minutes. Remove (remember, the handle will be hot) and stir gently. Try not to break up rhubarb. Cook in oven 2-5 minutes longer, depending on the rhubarb’s thickness; it should be just tender but not falling apart. Set aside and let cool (or refrigerate up to 4 days).

In a clean, dry bowl, whip cream until it begins to thicken. Add sugar and whip to soft peaks. In parfait glasses, layer rhubarb, diced mango, ice cream, and whipped cream; repeat until filled. Top with nuts.

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