This spiced rhubarb compote is equally good served over ice cream as it is dolloped on top of cooked pork or chicken.
Rhubarb is a thing of legend in the midwest United States, though I believe the English would lay claim to the original discovery of the illustrious vegetable's potential. Garrison Keillor, of Prairie Home Companion fame, stated, "Rhubarb pie is the secret of the good life. A taste of springtime." I have a feeling he'd love this spiced rhubarb compote.
Rhubarb is so woven into the fabric of Minnesotan life that they have a festival each June to celebrate its red-stalked loveliness. The festival's agenda includes the singing of the Rhubarb national anthem (I wasn't aware that Rhubarb had gain independence as a sovereign nation), performances by the Rhubarb Sisters (including "Red Rhubarb for a Blue Lady"), the throwing of the first stalk, the Rhubarb Olympics, rhubarb juggling (including promises of juggling flaming stalks of rhubarb), and a contest for the largest leaf and heaviest stalk. While I did get a kick out of this, I do believe that passion - for rhubarb or anything else that may tickle your fanciful side - is what makes the world go round. Hear, hear to the rhubarb lovers!
When I visited my favorite local farm stand this weekend, I was happy to pick up some robust stalks of rhubarb. As I mentioned in my pork tenderloin recipe post, my husband grew up on stewed rhubarb at his grandparents' farm. So I knew I could keep it simple with this compote and still receive have his undying devotion. We spooned this savory, sweet-tart compote over vanilla ice cream last night and we were not disappointed.
How to make rhubarb compote
Trim the rhubarb stalks and cut them into ½-inch pieces. Place the pieces in a medium bowl.
Add granulated sugar and stir well.
Let the rhubarb macerate for an hour. All you have to do is let the rhubarb sit on the counter and it will do all the work of releasing its juices.
Pour the rhubarb pieces and juices into a medium pot.
Place several allspice berries into a mortar and pestle and grind to a fine powder. Alternatively, you can put the allspice in a ziplock bag and give them a good whack with a meat mallet.
Add the ground allspice and some water to the rhubarb and set the mixture over medium to medium-high heat.
Cook for 8 to 10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water.
Serve with ice cream, pork, chicken...
More rhubarb recipes
Rhubarb Fool with Whipped Cream & Gingersnaps
Rhubarb & Apple Crisp
Printable Recipe
Spiced Rhubarb Compote
Ingredients
- 1 ½ pounds rhubarb stalks trimmed and cut into ½-inch pieces
- ⅓ cup granulated sugar
- 4 allspice berries (dried allspice) ground into a fine powder (See Note)
- ⅓ - ½ cup water
Instructions
- Place the rhubarb pieces into a medium bowl and stir in the sugar. Let the rhubarb macerate for 1 hour so that it releases its juices.
- Pour the rhubarb pieces and juices into a medium pot. Stir the ground allspice and ⅓ cup water into the rhubarb.
- Set the mixture over medium to medium-high heat. Cook for 8-10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water. Scoop the compote into a serving dish.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Cooking Mama
Here, here to the rhubarb!!! I LOVE this stuff and grew up with it in northern Indiana. We grew it in our garden and my mom was always finding yummy recipes for it to star in. I should share a couple I have with you.
My family is afraid to try rhubarb. 🙁 They are unwilling guinea pigs . . .er I mean taste testers for this ingredient. I shall make them taste it and they will LIKE it! 🙂
Teanna
I am newly obsessed with rhubarb! That looks like the perfect topping for some vanilla ice cream!
Cookin' Canuck
Miranda, I got your post and just left a comment.
Miranda
I ment to say cook with rhubarb...
Not for Rhubarb..haha
By the way, did you get my Shrimp Mac and Cheese post sent to you through foodbuzz.com
I was not sure if it went through...
Cookin' Canuck
Thanks for all of your comments. We're getting ready to top our bowls of vanilla ice cream with another heaping spoonful of the compote.
Angie, it sounds as though your husband should talk to Mathilde's husband.
Angie's Recipes
My husband loves Rhubarb....haven't tried to make compote with them yet....it must be very appetizing and delicious.
Jenn
That's one of the things I haven't tried yet. And I saw a bundle of them at the farmer's market, too. Now I wish had had gotten them.
applecrumbles
Great way to eat rhubarb. I can taste it now..all hot with icecream melting into the bowl.
Yum!
Mixing Bowl Mama
What a yummy way to use Rhubarb!
Mathilde
Thanks for this great recipe. My husband is not a big fan of rubard but it's been a while I want to cook some. I'll will try your recipe praying for him to change his mind thanks to you!