Sunday, July 9, 2017

Campfire Compote w/ London Fog Whipped Cream

A few weeks back Sarah and I camped out at Wildhorse Lake for a couple of nights.  Being as how we were so close to town and had vehicles to store our coolers in at night, we were able to do a little gourmet camp cooking that weekend.

On Saturday, I went back into town for a friend’s housewarming party, and at Sarah’s request, I grabbed some rhubarb from her yard on the way back.

When I got back to camp, Sarah got to work chopping up the rhubarb, and I grabbed some raspberries from my cooler.  We added some brown sugar and butter she had brought, and stewed it all over the fire.  While Sarah worked on the compote, I grabbed a mason jar, and got to work on the London Fog Whipped Cream, using ingredients I had brought for coffee, and an Earl Grey Tea bag.  The result was one of the best desserts I have had in awhile, let alone camping. 

This compote would work well on top of French toast, pancakes, toast, or as a crustless pie/crumble, which is how we ate it that night.

- 2 tbsp butter
- 1-2 medium stalks of rhubarb (about 3 cups)
- 1 pint fresh raspberries
- ¼ - ½ cup brown sugar, to taste
- the rind from ½ a lemon

For Cream
- ½ cup heavy whipping cream
- 1 earl grey tea bag
- ¼ tsp vanilla bean, or extract
- 2 tbsp maple syrup

- medium campfire safe saucepan
- wooden spoon to stir with
- knife
- cutting board
- mason jar 


Build your fire, and get a nice bed of coals to cook on. 

Pre-heat a medium, campfire safe saucepan by placing it directly over the coals.  Add all butter, rhubarb, and raspberries to the pan, stewing over medium heat until the fruit has melted down and is bubbling (about 10 minutes). Add the lemon rind and cook for an additional 2-3 minutes.

Remove compote from fire, and allow to cool slightly.

While the compote is cooling, add cream, tea bag, and maple syrup to a mason jar with a tightly secured lid.  Shake the mason jar for about 5 minutes, until the cream has whipped (be careful not to over whip or you will have London Fog butter on your hands).  Remove tea bag and add vanilla bean.

Top compote with whipping cream.



  1. I absolutely needed the set! My old wooden utensils were starting to splinter. My favorite is the red handle spoon. It's angled so I can scrape a bowl, stir and mix all with the same spoon. The red one also works with scraping the sides of a pan (of scrambled eggs). I can scoop the scrambled eggs and scrape the eggs that cooked on the sides of the pan wooden spoons …..


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