How to Make Rhubarb Compote
Rhubarb compote is one of the best things to have on hand in your refrigerator. Melissa Clark shows how to make it.
By David Frank on Publish Date April 27, 2012.Melissa Clark is the author of the column “A Good Appetite” and a number of cookbooks, including the recent “Cook This Now.” She offers more recipes on her blog.
In this week’s column, I mention a homemade rhubarb compote that I used as a topping for pancakes. I demonstrate the recipe in this video if you want a detailed look at how to make it, though it is simple as can be. Just cube 3/4 pound rhubarb and combine it with 3/4 cup sugar over low heat. When the rhubarb starts to soften, but before it falls apart (about 5 minutes), use a slotted spoon to transfer it to a bowl. Then, cook the liquid down in the pan until it thickens and turns syrupy (about 5 minutes longer). This condenses and intensifies the rhubarb flavor. Add the syrup to the bowl with the rhubarb and let cool. It will keep for at least a week in the fridge.
Easy, and wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon.