Rhubarb Compote
This is a very simple recipe. It’s a great starting point to experiment with other flavors. Orange, hibiscus, ginger, and star anise all play very nicely with rhubarb. This makes a great topping for vanilla ice cream, or almost any dessert really. It’s also good as a spread on buttered toast.
Makes 2 cups
INGREDIENTS
1 pound rhubarb, roughly chopped
4 ounces sugar
METHOD
Macerate the rhubarb. Combine the rhubarb and sugar in a medium saucepot. Allow the rhubarb to macerate (soften) for 10 minutes.
Cook down the rhubarb. Over medium-high heat, cook the rhubarb and sugar mixture, stirring often and scraping the bottom of the pot so it doesn’t burn. Be careful of splatter! The sugar should draw sufficient moisture from the rhubarb, but if it seems dry, you can add 1 tablespoon of water to loosen things up. Cook for 10-15 minutes, until the mixture thickens to your liking.
Use or store. Allow the compote to cool. Store in the fridge for up to 2 weeks.
FURTHER READING
