Lingonberry-Rhubarb Compote Tart
Discover this sumptuous Nordic-inspired dessert that combines the sweet and tart flavors of lingonberries and rhubarb.
Allergens
Wheat, Gluten (in tart shell)
Ingredients
- 1. 3 cups fresh or frozen rhubarb, chopped 2. 1 cup fresh lingonberries 3. 3/4 cup sugar 4. 2 tbsp cornstarch 5. 1 pre
- baked tart shell 6. 1 cup whipped cream (optional)
Instructions
- In a medium saucepan, combine rhubarb, lingonberries, sugar, and cornstarch over medium heat. Cook until the compote thickens, about 8 minutes.
- Allow to cool slightly, then spoon the compote into the pre baked tart shell.
- Chill for at least 1 hour before serving. If desired, top with a dollop of whipped cream.
Chef’s Insight
The balance of sweet and tart flavors creates a symphony for the palate.
Notes
Enjoy this delightful dessert with a steaming cup of herbal tea.