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
- 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
Put the honey, sugar, spices and vanilla in a heavy-bottom sauté pan on medium heat.
When the mixture lightly caramelizes, add the rhubarb, prunes and ginger.
Stir with a heavy duty spoon (caramel is very hot), and season as needed with salt.
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.
Remove from pan and spread onto a clean baking dish and place immediately in the refrigerator to cool as quickly as possible.