Chef's at Grand Market: Rhubarb Compote

Rhubarb Compote Recipe

Tart and sinuous, rhubarb is a tough vegetable to love. In its raw state, it’s so acidic that it is inedible—yet, ruby colored rhubarb is rich in silky natural pectin and, when cooked, it yields a complex, palate-awakening flavor. When simmered with sugar and a touch of orange zest, rhubarb makes a sweet/tart compote that works equally with savory roasted meats like pork or chicken or as a contrast to mild, sweet desserts like ice cream or crème brulee.

• 1 pound rhubarb, washed and sliced (about 4 cups)
• 2/3 cup sugar
• Grated zest of 1 orange

In a heavy bottom saucepan placed over low heat, simmer the combined rhubarb, sugar, and orange zest for about 45 minutes, stirring often. When the rhubarb is soft (but not mushy), serve.