Rhubarb is all about town. Are you sick of it yet? A few weeks ago I brought you rhubarb curd and while I love that recipe, I wanted to give you something that's a million times easier and faster. This compote is delicious on everything from an English muffin (pictured) to a Belgian waffle and even a scoop of vanilla ice cream. Everything with ice cream, always.
Rhubarb is often times paired with strawberries. It's mostly because it needs a bit of a partner to shake of its super tart natural flavor. I love it with strawberries, but I love it even more with orange, vanilla and a good amount of ginger, which is exactly what you have here. The bit of spice from the ginger, sweetness from the orange and fragrant vanilla bean all work wonders in a pot together. The entire house will immediately smell like sweet spring.
This recipe was originally posted on PBS Food.
Ingredients
- 1 pound rhubarb stalks, ends trimmed and cut into 1-inch pieces
- 4-inch knob ginger, finely grated
- 1/2 cup sugar
- 1/2 vanilla bean, scraped
- Juice from 1/2 orange
- Splash of water (about 1 tablespoon)
Instructions
- 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.
- 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.
- 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.
- Turn the heat off and allow to come to room temperature.
- Transfer to a ramekin or a few jars and keep in the fridge for up to two weeks.
This recipe was originally posted on PBS Food.
