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