May 5, 2013

Rhubarb compote

by Nate Rafn

Rhubarb is a tart, fibrous vegetable that is often used in pies and other desserts. When cooked with sweet fruits, rhubarb provides balance and complexity. Avoid eating the leaves, as they are toxic.

In Oregon, rhubarb is typically harvested in May and June.

Rhubarb Compote - makes 3.5 cups

2 lbs. rhubarb (yielding 6 cups, chopped)
1 1/4 cup sugar
1/4 cup water

Chop rhubarb into 1/4-inch pieces. Combine chopped rhubarb with sugar and water in a heavy-bottom sauce pan. Bring to a boil. Reduce heat and allow mixture to simmer uncovered for about 5 minutes, stirring occasionally. Cook until rhubarb is tender but not mushy.

Store compote in the refrigerator. Serve cold with vanilla ice-cream, bread pudding, or yellow cake.

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