Love the bright, alluring color of rhubarb at the farmers markets, but not sure what to do with it? Molly Wizenberg of Orangette gives us this ultra simple way to maximize the best of this spring vegetable (yes, vegetable!). In 15 minutes, you can spoon this delightful compote over ice cream or cake, or even swirl it into your morning oatmeal. This recipe appears in the June 2018 SFDC newsletter. It makes @ 2 cups.
- 1 pound rhubarb, trimmed, and cut into roughly 3/4-inch chunks
- 1/2 to 3/4 cups sugar
- 2 Tablespoons salted butter (or use unsalted and add a pinch of salt)
- 2 Tablespoons 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.