Rhubarb Compote
by Adrianna Adarme on Apr 30, 2015
Grated ginger, orange juices, and vanilla combine flavors in this spring Rhubarb Compote. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog).
- Servings
- Yields about 3 cups
- Course
- Dessert
Ingredients
- 1 pound rhubarb stalks, ends trimmed and cut into 1-inch pieces
- 4-inch knob ginger, finely grated
- ½ cup sugar
- ½ vanilla bean, scraped
- Juice from ½ orange
- Splash of water (about 1 tablespoon)
Instructions
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To a medium pot, set over medium-low heat, add the rhubarb, ginger, sugar, vanilla bean, juice from 1/2 an orange and splash of water. Cook, stirring occasionally, for about 5 minutes. The rhubarb stalks should soften slightly and will release some juices.
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Turn the heat to medium and cook for an additional 15 minutes, stirring often to avoid the mixture from scorching the bottom of the pot, until the rhubarb has softened.
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Using the back of a spatula, smash the rhubarb until it resembles a puree mixture. Give it a taste (be careful, it’ll be hot!) and adjust any of the flavorings to your liking.
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Turn the heat off and allow to come to room temperature.
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Transfer to a ramekin or a few jars and keep in the fridge for up to two weeks.
