I have an intense love of rhubarb. I love the color, the hard-to-place flavor, and the fact that it signals the arrival of spring. It felt very appropriate to be cooking with rhubarb while watching opening day for baseball last weekend, just to firmly mark the start of spring. If you demanded to know my favorite type of pie, it would be very hard for me to choose but eventually I would confess that it's strawberry rhubarb (with sincere apologies to my other loves like blueberry, pumpkin, and apple among many, many others). I'm a really enthusiastic fan of any baked good involving rhubarb and I get very excited for its brief season.
This past weekend I decided to forgo baking yet another dessert with rhubarb to instead make a compote that I can put on just about everything that I eat for the next few weeks. It's really incredibly easy, and the result really showcases rhubarb's unique flavor. I've already added the compote to a yogurt and granola parfait for an elevated breakfast and layered it over vanilla ice cream (YUM). I have visions of using it to top scones and citrusy cakes, and with a few tweaks could even use it over pork chops. I made a double batch to ensure that I could get my rhubarb fix, but I know it will not last long. Read on for the recipe!
Rhubarb Compote Recipe
- 4-5 rhubarb stalks
- 2/3 cup sugar
- 1 orange, zested and juiced (I used a blood orange, you could also use lemon)
- Trim ends and leaves from rhubarb stalks and cut stalks into 1 inch pieces
- Add all ingredients to a large skillet and cook on medium-low heat, stirring regularly
- Cook until rhubarb is tender but not falling apart, about 5-7 minutes
- Remove from heat, transfer to a bowl and let cool