Rhubarb Compote

Name: Rhubarb Compote
Yield: About 2 cups
Ingredients: 4 cups rhubarb, cut into ½-inch pieces (about 1 pound); ½ cup granulated sugar (adjust to taste — some rhubarb is more tart); ¼ cup water; 1 strip orange peel (about 2 inches); 1 teaspoon vanilla extract; Pinch of salt

Rhubarb is technically a vegetable, but nobody treats it that way. This compote is the simplest thing you can do with those ruby stalks — cook them down with sugar until they collapse into a jammy, tart-sweet sauce. Spoon it over yogurt, ice cream, pancakes, or just eat it with a spoon standing at t

About 2 cups

Yield

20 minutes

Time

Refrigerate for up to 2 weeks. Freezes well for up to 6 months.

Keeps

Ingredients

4 cups rhubarb, cut into ½-inch pieces (about 1 pound)
½ cup granulated sugar (adjust to taste — some rhubarb is more tart)
¼ cup water
1 strip orange peel (about 2 inches)
1 teaspoon vanilla extract
Pinch of salt

Method

Combine the rhubarb, sugar, water, orange peel, and salt in a medium saucepan.
Bring to a gentle simmer over medium heat, stirring occasionally. The sugar will dissolve and the rhubarb will release its juices.
Reduce heat to low. Cook for 10 to 15 minutes, stirring occasionally, until the rhubarb has broken down into a thick, chunky sauce. Some pieces will dissolve completely; others will hold their shape. Both are good.
Remove from heat. Discard the orange peel. Stir in the vanilla.
Taste and add more sugar if needed — but a little tartness is what makes rhubarb compote special.
Cool and transfer to a clean jar.
*Storage:** Refrigerate for up to 2 weeks. Freezes well for up to 6 months.
*Seasonal note:** Only use the stalks — rhubarb leaves contain oxalic acid and are toxic. The redder the stalk, the sweeter the rhubarb, but green stalks are just as flavorful, only more tart. Don't peel the stalks unless they're very thick and stringy.

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