Spring is really, truly almost here! For me, that can only mean one thing: it’s officially rhubarb season! Time to bust out the ol’ pot and make some tart, tasty compote!
“I was so keen to make this recipe that I actually used some rhubarb I had frozen from last summer, but the fresh stuff should be out on farmers’ stands any week now! I love how easy this compote is to throw together, and it goes well on just about anything: yoghurt & granola, muffins, banana bread, ice cream — or, as I love to do, you can always just spoon it straight from the jar!”
Recipe: Rhubarb Compote
Summary: An easy, one-pot recipe for delicious rhubarb compote, perfect for slathering on just about any dish!
- 2 lbs Ontario rhubarb (about 12 large stalks, or 6 cups), chopped
- 1/3 cup Ontario honey (or more, to taste)
- 1 one-inch thumb of ginger, peeled and thinly grated
- zest of 1 lemon
- 1/4 cup water
- In a large saucepan on low high heat, toss in all of the ingredients. Stir together, and allow to warm for about 10 minutes, until the rhubarb starts to release some of its juice.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce to a simmer, and cook for about 5 minutes, stirring occasionally.
- The rhubarb should now be softened and separated, with a few whole pieces remaining. Remove from heat and allow to cool before serving.
Hypothetically, this keeps in an airtight container the fridge for about a week, but I�ve never had it last that long!
Adapted from One Tough Cookie
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
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