Until today, I was convinced that the word “compote” was pronounced “com-poe-tee.” Fortunately, it is entirely possible to make a delicious rhubarb compote without knowing how to pronounce the word.
Rhubarb compote has four ingredients. Three are in the title. Of course, the fourth is a sweetener of sorts. If you have ever tasted raw rhubarb, you are fully aware of its tangy, bitter taste. If you haven’t I encourage you to take a bite. Raw rhubarb makes a great addition to stir-fry and salads.
All you have to do is chop the rhubarb and juice and zest the orange. Place it in a saucepan and simmer until the rhubarb becomes slightly soft. Slowly but surely, drizzle in the honey and continue to simmer until the rhubarb is infused with a natural, pure sweetness.
Finally, you’ll stir in some fresh mint leaves. The mint takes the freshness level over the top. This isn’t your average rhubarb compote.
After the rhubarb compote has cooled, it’s time to dazzle your tastebuds. You might be like the sweeter-toothed members of my family and enjoy it on ice-cream. Or maybe you would prefer rhubarb compote swirled in some yogurt. My Nana enjoys it on toast in the mornings as a special breakfast.
Farmer’s market local rhubarb. Sweet and tangy orange. Fresh mint from the garden. This rhubarb compote is a summer treat at its finest.
- 6 cups rhubarb, roughly chopped into 1-inch pieces
- 1 navel orange, to yield 200 ml juice
- ½ cup plus 3TB honey (or more, to taste)
- ⅓ cup fresh mint leaves, chopped finely
- Place the rhubarb into a medium sized saucepan.
- Zest and juice the orange and add to the saucepan.
- Turn the heat to medium stirring occasionally until the rhubarb begins to soften (about 25 minutes).
- Once the rhubarb has softened a little, stir in the honey. Continue to heat until the rhubarb has softened completely and the compote has thickened (about 10 minutes more).
- Remove from heat and stir in the mint. Let the compote cool in the fridge before serving.
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