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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
- 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
- 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.