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
(455 grams) rhubarb, trimmed and cut into roughly 3/4-inch chunks
1/2 to 3/4 cups
(100 to 150 grams) sugar
(28 grams) salted butter (or use unsalted and add a pinch of salt)
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.