Rhubarb-and-Mango Compote


2 tablespoons salted butter
1/2 cup firmly packed light-brown sugar
2 tablespoons sweet Muscat wine
1 pound rhubarb ribs, cut into 1-inch pieces
1/2 cup heavy cream
2 tablespoons granulated sugar
1 mango, peeled, diced
1 pint vanilla ice cream
Toasted almonds, chopped


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 more 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.


8 servings

Preparation Time

30 Minutes

Total Time

30 Minutes

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