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The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing rhubarb home will forever be the kickoff to spring in my kitchen. There are endless ways to enjoy it (this crisp, these shortcakes, and this cocktail are just a few great choices), but far and away my favorite is in a simple compote. All you need is sugar, vanilla, and a touch of salt to transform those firm stalks into jammy, sweet-tart perfection.
A 3-Ingredient Formula for Rhubarb Compote
While many rhubarb compote recipes feature a long list of ingredients, this one keeps it easy. It might not seem like it at first glance, but stalks contain quite a bit of liquid, so there’s no need to add juice or water when making this compote. As the rhubarb heats and the sugar dissolves, that liquid will get drawn out, mingle with the sugar, and become a sauce for the tender rhubarb to bathe in.
Scraping a vanilla bean or adding a splash of vanilla extract to the compote adds depth, but it’s just one way to do so. Instead, you could add a lemon or orange peel, a couple of cracked cardamom pods, or even the smallest pinch of dried lavender. Play around and make this compote your own.
How to Enjoy Rhubarb Compote
Sheela Prakash
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