Name: Spiced Rhubarb Compote
Prep time: 5 min
Cook time: 10 min
Total time: 75 min
Ingredients: 1 1/2 pounds rhubarb stalks (trimmed and cut into 1/2-inch pieces); 1/3 cup granulated sugar; 4 allspice berries (dried allspice) (ground into a fine powder (See Note)); 1/3 - 1/2 cup water

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

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Spiced Rhubarb Compote

This spiced rhubarb compote is equally good served over ice cream as it is dolloped on top of cooked pork or chicken.

5 from 1 vote

Print Pin Rate

Course: Sauces/Condiments

Cuisine: American

Keyword: Fruit Compote, Rhubarb Recipes

Prep Time: 5

Cook Time: 10

Resting Time: 1

Total Time: 1 15

Servings: Servings

Calories: 67kcal

Author: Dara Michalski | Cookin' Canuck

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

Note: Grind the allspice in a mortar and pestle. Or place it in a heavy duty ziplock bag and crush it with the flat side of a meat mallet.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Comments

5 from 1 vote (1 rating without comment)

How to make rhubarb compote

More rhubarb recipes