Rhubarb Compote

Compote is a great way to celebrate this underappreciated veg.  That’s right, I said veg.  We usually eat rhubarb like a fruit, sweetening it to balance out the tartness.  

I’ve heard some dip the end of the fresh stalks in sugar and enjoy it like the old school Fun Dip candies.  I tried it, but it’s not my thing.  

You can stop at the rhubarb and sugar, or kick it up a notch and add some subtle flavorings. I prefer to add the flavorings and cook it down to a soft unctuous consistency, which takes Greek yogurt to the next level.  

It’s also great on oatmeal with a sprinkling of chopped toasted nuts or granola.  Turn it into a dessert by swirling it into softened vanilla ice cream and serve with shortbread cookies.  If you’re always passing the rhubarb by at the market because you don’t know what to do with it, give this recipe a try.  It’s dead easy!

The Recipe

Yield: 1 cup

Ingredients:

2 stalks rhubarb – sliced into ½” chunks, which should equal 2 cups 

¼ cup sugar

1 cinnamon stick

1 star anise

2 strips of lemon peel

1 lemon – juiced

½” chunk fresh ginger – sliced in half

1/8 tsp Diamond kosher salt

3-4 grinds black pepper

Directions:

1.     Slice rhubarb in half lengthwise and then into ½” chunks.  

2.     Place rhubarb in a skillet over medium-low heat with the rest of the ingredients and cook for 10-15 minutes until all the rhubarb is broken down.  Make sure to stir every few minutes to ensure even cooking and to prevent sticking.

3.     Remove the cinnamon, star anise, lemon peel, ginger, and discard.

4.     Cool the compote slightly, then serve as desired.  You can also allow the compote to cool completely and then transfer to a container with a tight-fitting lid and store in the fridge.