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
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Ingredients
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1 pound
(455 grams) rhubarb, trimmed and cut into roughly 3/4-inch chunks
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1/2 to 3/4 cups
(100 to 150 grams) sugar
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2 tablespoons
(28 grams) salted butter (or use unsalted and add a pinch of salt)
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2 tablespoons
orange liqueur, like Cointreau or Grand Marnier
Directions
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In a medium bowl, mix the rhubarb with the sugar.
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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.
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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.
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Store in an airtight container in the refrigerator for up to 1 week.
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