Monday, 6 June 2016

Simplest Stovetop Rhubarb Compote.

Simplest Stovetop Rhubarb Compote Recipe on Food52
My very favorite (A favourite or favorite-American English) thing to stir into a morning bowl of plain yogurt, less sweet and softer than my second favorite, jam.
You could also serve it with shortcakes and whipped cream, as a sauce for ice cream, spooned into pavlova, slathered on pancakes or waffles or French toast, or – my friend Matthew’s idea – on top of a toasted English muffin spread with mascarpone.
In general, I like it icy cold from the fridge, though June prefers it warm from the saucepan.
Any way, you win.

Makes about 2 cups

455 grams rhubarb, trimmed and cut into roughly 1-2 cm chunks
1/2 to 3/4cups (100 to 150 grams) sugar
2 tablespoons (28 grams) salted butter (or use unsalted and add a pinch of salt)
2 tablespoons orange liqueur, like Cointreau or Grand Marnier

In a medium bowl, mix the rhubarb with the sugar.
In a heavy medium saucepan over medium heat, melt the butter.
When the butter has melted, add the rhubarb and sugar mixture and the orange liqueur.
Allow to cook, undisturbed, for 2 minutes.
Then gently stir and continue to cook, stirring occasionally, until the rhubarb is tender and beginning to fall apart and its juices are thick, 10 to 15 minutes.
Store in an airtight container in the refrigerator for up to 1 week.


* I set a timer last time I made it, just for you, and it took 13 minutes and 17 seconds until the desired texture and thickness was reached. This time will depend on the size of your rhubarb pieces, the particular heat of "medium" on your stove, etc, etc, etc. So use your intuition.

* Many of the cubes will break down from cooking, but some of the larger ones will remain as little tender lumps, offering bursts of tart rhubarb flavor in the mouth, and a pleasant texture on the tongue. If you like, you can break all the rhubarb apart with aggressive stirring, using the spoon to break the rhubarb up. You might even puree it and pass it through a sieve if you are looking for a smooth compote. But the less you stir, the more chunks you will leave intact.

- You win | Orangette

- Phat Duck in The Pastry Department: The Softer Side of Rhubarb

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