Friday, June 7, 2013

Rhubarb Compote

A compote is  a stewed mixture of fruit, typically served as a dessert. Sometimes, it can function as a relish and served on the savory side. For this rhubarb compote, I added a bit of ground pepper since I chose the savory route. However, by simply omitting the pepper, you can use this recipe to make a sweet topping for vanilla ice cream. 

Rhubarb Compote
Makes about 2 cups

3 cups of fresh, diced rhubarb
zest and juice of 1 orange
1 cinnamon stick 
1/2 cup of sugar
1/2 tsp ground pepper

Combine all of the ingredients in a large pot. Cook over medium heat, stirring until the sugar dissolves. Reduce the heat, and continue cooking until the rhubarb has softened, about 5 more minutes. Discard the cinnamon stick. Serve warm over grilled meat. 

1 comment:

Some guy said...

That chicken looks so succulent - almost flame grilled! What a bright and beautiful dish.