Rhubarb Compote
Adapted From “A Year in an Irish Garden” by Ruth Isabel Ross (A & A Farmar; 1999)
Ingredients
- 2 Tbsp. water
- 2/3 to 1 cup sugar white or brown, according to taste
- Juice of 1 orange
- Pinch of salt
- Pinch of cinnamon optional
- 1 lb. about 4 cups fresh rhubarb, cut into 1/2-inch pieces (thawed frozen rhubarb is also OK)
Instructions
- Bring the water, sugar, orange juice, salt and cinnamon to the boil; simmer it gently until the sugar is dissolved, stirring constantly.
- Add the rhubarb pieces and bring to the simmering point again.
- Young rhubarb will soften if moved off direct heat to a warm part of the stove; older fruit will need gentle simmering. Test it constantly; it easily disintegrates (and continues to cook as it cools). The rhubarb is ready when it is tender but still holding its shape (about 15 minutes at the most).
- Serve warm with pouring (heavy) cream.
Nutrition
Sodium: 5mgCalcium: 98mgVitamin C: 9mgVitamin A: 116IUSugar: 35gFiber: 2gPotassium: 327mgCalories: 152kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 38gIron: 1mg
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