Burrata with Rhubarb Compote and Pink Peppercorns

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    894

Creamy burrata is paired with gorgeously sweet and tangy rhubarb, with a hint of pink peppercorn to add a light touch of spice. This recipe would make the perfect starter for any dinner party or serve as a small plate along with an array of other delicious dishes.

recipe updated Sep 10, 2025

Ingredients

  • Red onion icon
    Red onion
    150 g
  • Garlic clove icon
    Garlic clove
    2
  • Rhubarb icon
    Rhubarb
    500 g
  • Fresh basil icon
    Fresh basil
    12
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Caster sugar icon
    Caster sugar
    2 tablespoons
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Pink peppercorns icon
    Pink peppercorns
    ½ teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Buratta cheese icon
    Buratta cheese
    1

Tools

  • kCook icon Cooking Chef XL

Step preview

  1. Fit the Stir Tool & Stir Asist Clip
  2. Add olive oil into the appliance bowl
  3. Heat until hot - 1 minute, 110ºC, speed Off
  4. Then add the next ingredients, fit the splashguard
  5. Cook until translucent - 8 minutes, 110ºC, speed Stir 2
  6. Remove the splashguard
  7. Then add the next ingredients
  8. Cook until rhubarb is softened and saucy - 8 minutes, 102ºC, speed Stir 2
  9. Remove the bowl from the machine and let cool until just warm
  10. Transfer compote onto a serving plate
  11. Place the burrata on top of the compote
  12. Decorate with basil and drizzle generously with olive oil
  13. Serve
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