Cherry, rhubarb and their hushed, pink peppered affair

By • May 21, 2011 0 Comments

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Author Notes: 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


Serves 4-6

  • 1/2 pound washed rhubarb stalks (@ 5 large stalks)
  • 1/2 pound Rainier cherries, washed, depitted, and halved
  • 2 tablespoons yellow raisins, if desired
  • 1/2-3/4 cups light muscovado sugar (or light brown sugar), to taste
  • tiny pinch of Saigon cinnamon
  • 1 tablespoon lemon zest and 1 tbl juice
  • 1 teaspoon grated ginger
  • 1 inch stalk of lemongrass
  • 1/4 teaspoon pink peppercorns
  • splash of dry white riesling
  • tiny splash of brandy
  1. 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.
  2. 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.
  3. 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.

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