Rum & Rhubarb Compote 2


Whenever I get asked about my cooking style or what I like to cook – my answer is always the same, no matter what I’m making. Do what all clever cultures do… for goodness sake, buy in season. It will be local, it will be a good price and most importantly, it’ll be so fresh you really have to, and should… do very little to it for good… no, make that excellent results. Every time.

This recipe is another perfectly delicious example of why buying local is paramount to making good food. Rhubarb, sweetened and softly cooked is a beautifully tart counterpoint to top ice cream and would be equally delicious for an uptown breakfast of pancakes or French toast.

So delicious, you could eat it on it’s own, perhaps with a little whipped cream. A sprinkle of toasted almonds or hazelnuts would add a nice crunch, and contrast.

Like when any fruit or veg come into season, I’m always taken back to memories of growing up on the farm. Our rhubarb actually grew in a flower bed, right under the kitchen window. How handy!! As kids, we used to eat it raw, with the end dipped in sugar. Although I prefer it cooked now, I love how it brings back a fond childhood memory.

 

Look at that colour!! It just tastes… fresh. Clean. Healthy. Isn’t that what good eating is all about….

Rum & Rhubarb Compote

This fast and easy recipe from Foodland Ontario practically sings of Spring! If you don’t want to use rum, fresh squeezed orange
juice will nicely fit the bill. Makes about 2 1/2 cups, recipe can easily be halved.
 
Ingredients:
4 cups chopped rhubarb, in approx 1/2 inch pieces
2/3 cup sugar (you could cut back a smidge, but you’ll need most of it)
3 Tbsp rum or fresh orange juice
1 tsp grated orange zest
                               
Preparation:
Combine all ingredients in non-reactive saucepan and
bring to a boil.
Turn down the heat and simmer over medium low for about 7 – 8 minutes, until
rhubarb is softened.
Do not overcook as you want the pieces to somewhat keep
their shape.

Serve warm or at room temperature.


2 thoughts on “Rum & Rhubarb Compote

  • jen

    When I was in kindergarten, we sold plants for a fundraiser and Babcia bought a rhubarb plant from me. I fell in love with it just like you said here– eating it raw, dipped in sugar at her house! 🙂

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