I was fortunate to run across a woman selling rhubarb--$1 USD for as much as you want that will fit in a plastic grocery bag. Wow!
So I bought a good bit. I didn't fill up an entire bag, though, because I've never cooked with rhubarb before--my only exposure to the plant was stealing it from a neighbor's garden as a child and eating the stalks on the run. It was more of a dare back then, though, because I never cared much for the sour taste.
Yesterday I peeled and cut up all of that rhubarb--totalling four cups when it was all prepared! I topped all of that with 3/4 cup of sugar substitute and let it macerate for a while as I reviewed a number of recipes online to wrap my mind around what I wanted to do with all of that rhubarb (according to what was in my pantry).
I decided on this easy compote that I enjoyed this morning topped with vanilla yogurt. The tartness of the rhubarb was apparent, though complemented by orange and vanilla. But it is still rhubarb, after all, and while I will certainly be noshing on this treat for several days, it will be in smallish amounts. Next time I will definitely add some cinnamon to this treat.
Rhubarb Compote
4 cups rhubarb, larger stalks peeled, cut into 1/4-inch pieces
3/4 cup sugar (I used sugar substitute)
1 tablespoon vanilla extract
1 teaspoon chopped dried orange peel (you can use fresh zest)
1 4-serving size package orange gelatin dessert (I used sugar free)
1 cup of water
Combine rhubarb and sugar and set aside for 15 minutes to macerate. Combine rhubarb mixture in a large saucepan or dutch oven with remaining ingredients and set over a medium-low flame. Bring to the simmering point and simmer 10 minutes or until rhubarb is softened. Immediately remove from heat and allow to cool. Refrigerate overnight.
Serve with ice cream, whipped cream, yogurt or as desired.
This compote will look set like jello after refrigeration, but it's much softer than that. The gelatin simply adds body, sweetness and orange flavor.
What do you do with rhubarb?
