Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Condiment - Flexible | Diet: Vegan/GF/DF
The tangy sweet flavor of rhubarb makes a perfect topping for sweet baked goods and pancakes, but it's also great in sauces for roasted meats. This compote can be used as a dessert sauce, mixed into mayonnaise for a tangy sandwich spread, or added to our basic vinaigrette. If you'd like to jazz up the compote, you can add: apples, strawberries, raspberries, cinnamon, cardamom, ginger, or vanilla.
- 1/2 pound rhubarb
- 1 orange
- maple syrup to taste
- a pinch of salt
- Rinse the rhubarb and slice the stalks into chunks (the size of the pieces isn't super important because the resulting sauce will be a puree).
- Put the rhubarb pieces in a small saucepan.
- Rinse the orange, use a microplane or small grater to zest it. (Click here for more info about zesting citrus fruit). Add the zest to the rhubarb.
- Squeeze the juice from the zested orange, and add it to the rhubarb, as well.
- Add 1/4 cup maple syrup to start. It's likely that you'll add more, later.
- Add a pinch of salt, and any other spices or complementary fruits that you desire.
- Heat the pot over medium heat, and cook until the rhubarb has disintegrated into a sauce.
- Taste the sauce: if it's too tangy for you, add more maple syrup to sweeten it. You can add vanilla if you wish.