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Amanda Marksdottir
ragnvaeig
28 June 2008 @ 22:01
Foodporn: Rhubarb Compote  
At Domtrappkällaren in Uppsala a couple months ago, I had some absolutely amazing rhubarb compote and have been craving some since, to the point where, going out to the Union Square greenmarket with Bakerina today, I was on a quest for rhubarb. Nom, fresh rhubarb.

This rhubarb barely needed peeling, but the ends did need to be trimmed.

Rhubarb Compote

~650 grammes/4 c rhubarb, diced
125 g/0.5 c white sugar
tablespoon cinnamon
60 mL orange juice

I cooked these in a pan, stirring very frequently, over medium-high flame for about 15 minutes, until the rhubarb was tender. I removed it from the heat and mashed it all with the potato masher. This made enough for two pint jars laid up plus extra for a small bowl that's in the fridge awaiting it's final fate--though said fate may just be a spoon.

I think the original compote may have had some vanilla and ginger, too, though I haven't experimented with that, yet. Wanted to get the compote into jars while it was the hottest it could be, and I don't like waiting for these things to cool. Shall just have to make another batch. ;)
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iterum[info]iterum on 29th June 2008 13:59 (UTC)
We recently made a rhubarb compote with just rhubarb, sugar, and water, and (among other things) put it on a ginger cake with cream and fresh strawberries.
(Anonymous) on 29th June 2008 18:04 (UTC)
Rich compotey goodness
Oh, mercy, but that sounds luscious. And yes, I would endorse, heartily, the making of additional batches, purely for comparison & contrast, of course.

It gladdens my heart to read the mashing instructions in the recipe. When I was in culinary school, we were given strict instructions to be very, very gentle when poaching rhubarb in sugar syrup, lest it become (o horrors! horrors!) stringy and pulpy. My back went waaaaaay up because my Swedish great-grandmother used to cook rhubarb until it dissolved, and she never had any complaints. Then again, my program director was himself trained by Swiss pastry chefs, and I know that they like to keep everything neat, so I decided to let it slide. ;)

Thank you again for such a grand day out. We should do it again -- once the humidity breaks, of course.

Bakerina
Amanda Marksdottir[info]ragnvaeig on 30th June 2008 14:02 (UTC)
Re: Rich compotey goodness
I stir it a lot to keep something so sugary from burning to the bottom of the pan, and I mash it because I like chunks. I'm sure I could do it smooth and gentle, but I wouldn't like it half so much.

Humidity break in a New York summer? That happens? ;)
(Anonymous) on 1st July 2008 13:21 (UTC)
Re: Rich compotey goodness
Well...I've heard rumors of humidity breaks, anyway. I guess that means the humidity won't actually break until January, when the temperature abruptly drops to -6F. :)

Continuing the rhubarb issue: I will grudgingly admit that when it comes to rhubarb tart, the Swiss are onto something. I like a little more structure to rhubarb surrounded by custard, and it does all look pretty in a tart shell. For compote, though, intact rhubarb is not my idea of a good time. (shiver)

B.
thirteenletters[info]thirteenletters on 29th June 2008 23:44 (UTC)
Sounds nom.
catlin[info]catlins2busy on 30th June 2008 12:37 (UTC)
M-m-m-m...Rhubarb. No such thing as too much Rhubarb anything.

Ok, that's a lie. Remember that Rhubarb wine? I had to drink it cut, while 'da kid drank it full strength?
Amanda Marksdottir: Bread[info]ragnvaeig on 30th June 2008 14:07 (UTC)
...I don't remember it clearly. This was three or so years ago, right?
catlin[info]catlins2busy on 30th June 2008 14:51 (UTC)
Something like that. Paul Thomas Rhubarb is the only wine I'm not allergic to. Quite dry and best served with raspberry seltzer, I think. Mairi thinks I'm a sissy 'cause I have to dilute it.
Amanda Marksdottir: Bunny[info]ragnvaeig on 30th June 2008 14:54 (UTC)
Now I remember. And Mairi can think people are sissies when she can eat a whole pint of strawberries. A screaming liver is a screaming liver.
catlin[info]catlins2busy on 30th June 2008 21:30 (UTC)
Bwuh? She =does= eat a pint of strawberries in one sitting. When did this become a bad thing? I'm so confused....
Amanda Marksdottir[info]ragnvaeig on 30th June 2008 21:35 (UTC)
I thought she was allergic.
catlin[info]catlins2busy on 30th June 2008 21:58 (UTC)
Nope. Man, that would ruin her day if she became allergic to strawberries.

Segue-from-hell: When are you and Mr Stud Monkey arriving at Pennsic?
foxxydancr[info]foxxydancr on 30th June 2008 19:55 (UTC)
i saw a lovely recipe for orange-rhubarb stuffed crepes, which started along these lines but had orange zest in it as well. they looked lovely, and some day...

[info]derrangedferret's grandparents have a reportedly colossal rhubarb plant at their house, so next spring, we're going to have a Rhubarbapalooza at our place...