Rhubarb Compote

Rhubarb Compote

While I was at the farmers market on the weekend I came across some of the first local field rhubarb that I have seen this year and I picked some up. With rhubarb not being on my meal plan this week I decided to go with a very simple, but very good classic, a rhubarb compote. A compote is dessert where fruit is simmered in a simple syrup optionally with some spices and in this case I simmered the rhubarb in some orange juice along with some sugar. The key to a good rhubarb compote is to balance the natural tartness of the rhubarb with the sweetness of the sugar without completely overwhelming it as you want some of that tartness to come through. An easy way to achieve this goal is to add the sugar a bit at a time and taste test as you go, adding more as needed as it cooks. Compotes are normally served chilled but I tend to find it hard to wait for it to cool down and then chill and besides, it goes so perfectly on vanilla ice cream or frozen vanilla yogurt. The still warm compote melts into the ice cream combining warm and cool with sweet and tart so beautifully! After letting it chill it goes well on a nice thick Greek style yogurt and surprisingly enough, on cottage cheese.

Rhubarb Compote

(makes 4 servings)
Printable Recipe

Ingredients:
2 pounds rhubarb (trimmed and cut into 1/2 inch pieces)
1 orange (juice and zest)
1/2 cup sugar

Directions:
1. Simmer everything until the rhubarb is nice and soft. Serve while still warm or after chilling.

Use in:
Rhubarb Fool with Gingersnap Crumbs

Similar Recipes:
Rhubarb Syrup
Rhubarb Sour Cream Pie
Strawberry Rhubarb Pie
Forced Rhubarb Crisp
Rhubarb Muffins
Rhubarb Soda

22 comments:

Sanyukta Gour(Bayes) said...

wow...supereasy and delcious...so pretty color..

Velva said...

This looks awesome!

Megan said...

I just posted a rhubarb compote too. You should check out the cardamom custard I paired it with if you're looking for other options.

Allison said...

Looks great. I finally got my hands on some more rhubarb today and I think that is what I am going to do with it! I love your blog, really interesting recipes.

Hello My Name is Katie said...

ah rhubarb. can't wait for the summer to enjoy all those rhubarb confections.

Jane said...

Have basically done this but without the orange; will have to try that next time. I never thought about putting this on my yogurt; what a great idea! I need to find some rhubarb soon ...

Kratzy said...

Rhubarb is one of my favourite things in this world but unfortunately it is VERY expensive where I live in Australia. It is in the "treat" category as a result. Sad but true...

TaGa_Luto said...

Hi, Kevin. I just posted Rhubarb cookie cake..it's another good way to use rhubarb. You might want to check it out. I still have rhubarb in the freezer, i'm making this.

Sophie said...

We eat a lot of rhubarb & in a compote too because we have a lot of fresh rhubarb from my father's garden!

I vary the spices & etc every time.

Yours looks so lovely & tasty, dear Kevin!

Zoe Tattersall said...

I love rhubarb...but yes a bit pricey here in Sydney currently. My favourite way is just simply stewed on top of porridge. Perfect for winter :)

Joanne said...

This sounds delicious! I made a strawberry rhubarb compote to put over a cheesecake not too long ago but I've been meaning to do rhubarb by itself.

Cocina Savant said...

love it. i've just fallen in love with rhubarb, and this will be a nice way to use it on some vanilla ice cream without having to make quarts of rhubarb ice cream. looks great!

saveur said...

Nice to know rhubarb is out in Toronto! Woohoo!

Anonymous said...

Kevin - I like the new heading for your blog!

Another brilliant recipe.

Queen B. said...

o I adore rhubarb.
but i admit, i've never even cooked with it.
what am I waiting for ?

But then again, I never made a cinnamon roll until this weekend, and they were a HIT....
so...um...what took me 18 years ??

Tricia said...

We have some rhubarb growing in the community garden, so I may have a chance to try this out.

Las Vegas car accident lawyer said...

Excellent rhubarb dish. Thank for sharing your ideas.

Jacqueline said...

I love and can't resist eating it straight from the pan :)

Jen @ My Kitchen Addiction said...

Yum! This looks wonderful... Now I'm craving some rhubarb!

Jessica Pionke said...

I just got done making this. I used a navel orange. I think the orange juice flavor was predominant and a little masking, but the tart of the rhubarb was still there. It's pretty darn good. I'm going to spread it atop the custard pie I am baking after both have chilled.

Las Vegas Workers Compensation Attorneys said...

This looks absolutely delicious! I am bookmarking this recipe right now so I can make it for the family tonight (or at least give it a try). Thanks!

Melinda Helbock said...

That looks so good! Im looking at this from work and its making me hungry!

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