Rhubarb and Prune Compote

Make this accompaniment to boar, pork and duck a day in advance.

By PlentyMag.comThu, Jul 29 2010 at 2:33 PM EST

Photo: FotoosVanRobin/Flickr
Tony Maws of Craigie Street Bistrot in Cambridge, Mass., says, “Here is a delicious springtime recipe (when rhubarb is in season), which makes a lovely accompaniment to boar, pork and duck. The compote is best when prepared a day in advance, although it does not need to be.”
 
Rhubarb and Prune Compote

Ingredients
  • 4 stalks rhubarb, diced
  • 1/2 pound prunes, diced
  • 1/2 inch piece ginger, grated
  • 1 cup good quality honey
  • 1 cup sugar
  • Juice from 1 lemon
  • 1 vanilla bean
  • 1 star anise
  • 1 Indonesian long pepper
  • Salt 
Directions
  1. Put the honey, sugar, spices and vanilla in a heavy-bottom sauté pan on medium heat.
  2. When the mixture lightly caramelizes, add the rhubarb, prunes and ginger.
  3. Stir with a heavy duty spoon (caramel is very hot), and season as needed with salt.
  4. Remove from heat when the rhubarb begins to soften just beyond al dente — you do not want to cook until the compote turns to mush.
  5. Remove from pan and spread onto a clean baking dish and place immediately in the refrigerator to cool as quickly as possible.
Yield
Serves 4-6
 
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