Continuing in a flurry of sorted rhubarb liaisons, this recipe offers a compote with some secret stars. If you wanted to can this, you would need to increase the sugar or go for addition of pomona pectin. But a small batch should last a good while in the fridge in a sealed jar. —Sagegreen
washed rhubarb stalks (@ 5 large stalks)
Rainier cherries, washed, depitted, and halved
yellow raisins, if desired
light muscovado sugar (or light brown sugar), to taste
tiny pinch of Saigon cinnamon
lemon zest and 1 tbl juice
inch stalk of lemongrass
splash of dry white riesling
tiny splash of brandy
In This Recipe
The night before take half the sugar and sprinkle it along the while rhubarb stalks (a tip from this site). The next day cut the rhubarb into 3/4 inch pieces.
Put the rhubarb, cherries, raisins, sugar, zest, juice, ginger, lemongrass and peppercorns in a saucepan. Bring to a gently simmer. After 5 minutes stir in the wine. Cook for a few minutes. Pour in the brandy. Cook until the rhubarb is tender and a sauce has formed and thickened.
Remove the lemon grass, but keep everything else. Ladle into sterilized jars. Seal. Let cool. Store in the refrigerator. Use within a month or so.