May 2009. While browsing at Tea and Cookies I became smitten with a recipe. Her description of its texture and flavor, plus the fact that she called it a “revelation,” made me crave for it, even though I’d never had it before. I even left a comment on the site with a commitment to make that dish the following weekend. Why did it take over a year to finally do so? I simply couldn’t find any fresh rhubarb! I’ve been on a quest for it ever since.
A few weeks ago I stopped by a Homeland supermarket that I don’t normally shop, and while walking through the produce section I saw, in all its glory, fresh rhubarb! I heard myself saying aloud: “OOOOOH! RHUBARB”! A lady standing nearby gave me a strange look and moved away, taking her child by the hand, in that protective mode that Moms often display in the face of a loony. Too excited to care, I grabbed a full bunch and left the store with THE biggest smile ever. My husband finds it unpalatable, but I’m not so predisposed!
REVELATION RHUBARB COMPOTE
(from Tea and Cookies)
2 Tbs butter
1 lb rhubarb
3/4 cup sugar
2 TBS orange liquor (optional)
Trim the rhubarb of the ends, and split it lengthwise. Cut across in 1/4 inch pieces, forming small cubes.
In a large bowl, toss the rhubarb with the sugar and set aside.
Melt the butter in a medium saucepan, add the sugar-coated rhubarb and the orange liquor, if using. Let this cook over a medium heat, undisturbed, for about 2 minutes. When the rhubarb has started to release juices, gently stir.
Continue cooking the compote over medium heat, stirring occasionally, until the juices are all released, then begin to thicken. Cooking time is about 10 to 15 minutes total, until the compote looks thick and the rhubarb is tender.
to print the recipe, click here
Comments: I could ‘t help but think of “Happy in the Kitchen” by Michel Richard. No, the book doesn’t have a recipe for rhubarb, but Happy in the Kitchen described me to a “T” while making this compote. Maybe it was the long wait to finally get my hands on the plant, or maybe the anticipation of how it would taste. It is indeed delicious! My beloved stayed true to principles and didn’t care for it. But I loved it: by itself, with yogurt, with a swirl of honey, or… best of all, over my homemade fromage blanc with a bit of agave nectar. Each bite was unique in its own combination of flavors, and a perfect way to either start or end a day.
ONE YEAR AGO: Grilled Pork Tenderloin with Peanut Sauce
8 thoughts on “THE RHUBARB BROUHAHA: REVELATION COMPOTE”
I’m a fan of rhubarb too, and this looks fantastic! I’ve had similar moments in grocery stores when I finally find an ingredient. Some people just don’t understand. 😉 This sounds great with fromage blanc for breakfast.
Indeed, Lisa – some folks don’t “get” it! I once almost passed out from excitement when I found fresh lemongrass…. very rare where we live
Ooh, Sally ! I had never thought of putting orange liquor in my rhubarb, though I usually cook it with a sloosh of orange juice when I make crumble. Rhubarb is the standard crumble pudding fruit here traditionally. Goes well with ginger too. And it grows a bit like a weed; you meet people desperate to give it away. I love this story – and the excitement when you see the long desired ingredient, don’t I know it ! – I just pounced on a bag of gran duro semolina flour for pasta and bread in the deli up the road….. and I still want to find someone who sells all those special chilis or better grows them here.
Oh, I loved the “pounced on the bag of semolina”… we must share a great deal of similar genes… 🙂
Beautiful colour, Sally! And Jo, we’ve planted three crowns, I’m so glad to hear it grows like a weed!
Thanks, Celia… The color started pretty pale, it was beautiful to see it change during cooking
Good luck with your rhubarb plants, I hope you will get to try this compote
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Rhubarb grew in my backyard. There was always a version of this (lemon Juice) in the frig when I grew up.