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Author Notes: Sometimes you want to eat rhubarb without making a cake, rolling out dough for a galette, or trying to figure out what the heck hazelnut frangipane is. For those times, turn to this 4-ingredient, 15-minute compote. It comes from Molly WIzenberg of Orangette, who adapted it from pastry chef Dana Cree. —Sarah Jampel
Makes about 2 cups
pound (455 grams) rhubarb, trimmed and cut into roughly 3/4-inch chunks
1/2 to 3/4
cups (100 to 150 grams) sugar
tablespoons (28 grams) salted butter (or use unsalted and add a pinch of salt)
tablespoons orange liqueur, like Cointreau or Grand Marnier
- In a medium bowl, mix the rhubarb with the sugar.
- In a heavy medium saucepan over medium heat, melt the butter. When the butter has melted, add the rhubarb and sugar mixture and the orange liqueur.
- Allow to cook, undisturbed, for 2 minutes. Then gently stir and continue to cook, stirring occasionally, until the rhubarb is tender and beginning to fall apart and its juices are thick, 10 to 15 minutes.
- Store in an airtight container in the refrigerator for up to 1 week.
- This recipe is a Community Pick!