Rhubarb’s sour flavor is often overly tempered by too much sugar. I prefer to keep it clearer, using either maple syrup or honey and controlling the amount of sweet going in. It’s really quite simple–taste as you go, adding in a little of your selected sweetener at a time. If you use apple juice, which is very sweet, use less sugar. If you use water, you may need a little more until your palate pulls away from excess sweet. Trust me, your Spleen will thank you.
This simple compote is easy to adapt to fruit you have on hand. Serve it as a sauce on cakes, buckwheat pancakes or short bread. Drizzle it over yogurt. Use as a jelly or for a pie or crumble. Modify it with a little a balsamic and onion and serve over pork or lamb.
Ingredients
- 6 cups rhubarb, cleaned and chopped if frozen, thaw and drained
- 1/2 cup water, apple juice or white wine you can use a mix of of any of these
- 1/8-1/2 cup honey or maple syrup
- 1 cup berries, cranberries, apples or apricots Feel free to mix and match. If you use frozen, thaw and drain the fruit first.
- cinnamon and nutmeg to taste optional
Servings:
Instructions
- In a sauce pan, bring liquid to boil. Add in rhubarb and other fruit, simmer slowly until the rhubarb begins to soften. Add in honey about 1/8 cup at a time until you reach desired sweetness. Depending on the additional fruit you use, you may need a little more or less honey. Serve immediately or cool thoroughly for later use.
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