Rhubarb Compote Recipe

By Marcus Samuelsson |

Although food trends like truffle oil and bahn mi have never been my thing, one could argue that the seasonal fervor around ingredients like ramps and asparagus qualify those foods as trends. If that is true, then consider me a food trend-lover. Not only do I stock my fridge with bunches of green asparagus spears, I buy fuschia and green rhubarb by the pound until it leaves the market.

Last year, I made this simple rhubarb compote a number of times, and I returned to it again with this year’s first stalks. It simmers untended until it’s the perfect consistency to pair with my morning yogurt breakfast. This spring, I’ve also happily discovered that the rhubarb compote paired with a dollop of peanut or almond butter makes for a delicious update on the childhood classic. Swirled with a spoonful of pistachios or a tablespoon of flaxseed meal, rhubarb compote is delicious and versatile.

On my list of other rhubarb recipes for this summer are upside-down cake, which highlights any fruit to it’s maximum potential, and rhubarb ice cream. What is your favorite rhubarbrecipe?

Ingredients

1 lb rhubarb, cut into 1/2-inch pieces

2 tbsp honey

1/4 cup water

Pinch of salt

Directions

Photo: Lindsay Hunt

Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and let cook until the rhubarb has completely disintegrated, about 20-30 minutes. Stir occasionally while the compote cooks.

Store in the fridge in a container with a tight-fitting lid, for up to 2 weeks.