Rhubarb and Prune Compote

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

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PlentyMag.com

Thu, Jul 29 2010 at 2:33 PM

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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

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.

Yield

Serves 4-6

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