Rhubarb Compote with Orange Zest and Vanilla
Recipe from the Plum Palate blog, with slight adaptation
If you would like to make“regular” rhubarb compote that will be juicier than the “cheater” version above, here’s my recipe.
- 3 cups chopped rhubarb
- 1/4 cup honey
- pinch salt
- 1 tsp vanilla extract
- zest of an orange
Place the rhubarb, honey and salt in a medium sized pot and let sit for about 30 minutes to extract the juices. Add the orange zest. Bring to a boil, then simmer for 10 or 12 minutes, or until tender. You’re looking for an applesauce-like consistency. Stir in the vanilla extract now. The compote will thicken somewhat as it cools.