My whole life, the only time I ever heard the word Rhubarb uttered was with the words strawberry and pie. Why does Rhubarb get pigeon-holed into only one recipe? I feel like it needs a spokesperson like Pork or Milk have to advertise the possibilities of this lovely vegetable. Yes. I said vegetable. Rhubarb is, in fact a vegetable, although, like I said before you only see it paired with strawberries and your Grandma’s buttery-crust.
Well, I guess I am no better when the recipe I am giving you today makes rhubarb sweet, as always, and wants you to place it over a creamy base such as rice pudding, ice cream, or yogurt. Shame on me. I should be educating your palette with something savory. In time, maybe. But until then, I give you this lovely compote like rhubarb that beckons to be eaten. Even by my rhubarb-fearing husband, that has now given it a second chance. Go on. Give it a try. It won’t bite.
Prep time: 5 minutes
Cook time: 25 minutes, plus 3 hours to chill
Adapted from Food and Wine, May 2009
3 cups water
2 cups sugar or agave nectar
1 cup dry red wine or rosé
2 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, split, seeds scraped
1 pound rhubarb, cut into 1-inch lengths
Small mint leaves, for garnish
In a large saucepan, combine the water with the sugar (or agave), wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate heat for 10 minutes. Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.
Serve over a vanilla bean rice pudding, with greek yogurt, cottage cheese for breakfast, or over ice cream as a light dessert.
*Can be kept in the refrigerator for 2 days in its poaching liquid.
Recipes you might also like:
Tea and Cookies makes a Rhubarb Compote
Simply Recipes makes a Rosemary Lemon Rhubarb Spritzer
Orangette makes a Baked Rhubarb with Fresh Ricotta
Bon Appetit’s makes a Lemon-Rhubarb Chicken
*Beautiful Photography abover from Food and Wine by Con Poulos. My favorite food stylist and photographer.
May 6, 2009 at 1:21 pm
I LOVE rhubarb! I’ve actually been wondering recently what I could do with it other than a pie/crisp. Thanks for the recipe! Looks great!
May 11, 2009 at 12:19 am
As soon as I get my hand on some rhubarb I’ll have to try this. Your photos look so great, just like paintings.
May 11, 2009 at 12:24 pm
Yum. I love rhubarb, and I think I know what I’m going to try next time I pick some up!
May 12, 2009 at 9:34 pm
I bought rhubarb at the Farmer’s Market and made a great compote. I froze some for later. It was delicious. I’m following your updates on Twitter: @lacuisinehelene
May 27, 2009 at 2:59 pm
I also just bought rhubarb from the farmer’s market in hopes of making a really delicious rhubarb cocktail. Unfortunately, I didn’t read the recipe, which required 10 stalks of rhubarb. I only bought 1. Fail.
May 27, 2009 at 4:00 pm
Yum! Maybe I’ll try poaching it. I wanted a chunky compote, but my rhubarb just fell apart into a mush. I ended up putting it through a food mill to smooth it out and now I have something about the same consistency of applesauce (but with rhubarb and raspberries instead of apples). It’s delicious, but now what I was anticipating