Rhubarb Compote
Posted on June 11, 2013 by thescienceoffood ; 0 comments
I’m so glad to be back and writing about food again. I didn’t mean to take a leave of absence from this blog, but all of a sudden it was time to defend my Masters of Science work and write my thesis, and now I’ve been swept up in starting my career as a scientist. I’ve also decided to start a make a new website showcasing some of my scientific work and occasionally writing about science news, but more on that later.
Today was particularly exciting because we received our first weekly installment of the year of our local organic produce basket. We didn’t get a lot this week, likely due to the weather, which will probably be compensated with more valuable baskets later in the season but we did get enough to make deliciously fresh salads for the week.
Featured below: arugula, spinach, boston lettuce, lettuce, radishes, green onion, tomatoes and rhubarb!
I hadn’t realized that it was already rhubarb season, I considered it a product of summer but I was recently informed that it’s spring produce. Technically rhubarb is a vegetable, but it’s often used as a fruit and it’s particularly rich in Vitamin K, which is otherwise only found in greens.
I/we decided to use the rhubarb to make a compote. Cyril really wanted it, and I can use half of it to make a special muffin recipe that I have in mind, but that might not happen until later this week. I also promised my co-worker homemade muffins if I got a position that I interviewed three times for; I’ll be making muffins either way but let’s all cross our fingers that it will be for a good reason :)
Rhubarb compote is as easy to make as any fruit compote. Simply cut it into 2 inch pieces (it’s recommended to peel the outside a bit first to make the end result less ”stringy”) and put it in a pot. Add a splash of water to the pot (just enough to prevent the rhubarb from sticking) and cook oh high for 3-5 minutes, stirring frequently to prevent sticking. Afterwards you can simmer for 5-10 minutes until everything is cooked evenly. It’s really as simple and as instant as that.
If you look at recipes for rhubarb compote you’ll find that people add sugar. With most fruit compote (apple, peach etc.) this is totally unnecessary, but I must admit that rhubarb on it’s own is quite sour. For this reason, rhubarb pairs well with a sweet fruit such as apples or strawberries, in a rhubarb-apple sauce for example, in which case you might not need to add extra sugar. My recommendation is to cook your rhubarb without sugar, let it cool, and then add sugar as nessecary according to your tastes when you’re ready to eat it. Of course you can substitute honey or agave if you’re looking to eliminate refined sugars.
Stay tuned for the rhubarb apple walnut muffins :)
