Spread this sweet-and-sour rhubarb compote on sliced grilled or toasted baguettes, or top with soft mild goat cheese as an hors d’oeuvre. It’s also delicious as a sauce served with grilled fish or chicken.
Yield:
about 2 cupsIngredients
1/2 cup honey
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 pound rhubarb stalks, cut into 1/2-inch pieces (about 3 cups)
1/2 teaspoon finely chopped fresh rosemary
Freshly grated zest of 1 lemon (about 2 teaspoons)
1/4 teaspoon kosher or sea salt
2 tablespoons chopped fresh chives
Instructions
In a heavy-bottomed 2- to 3-quart nonreactive saucepan, combine the honey, orange juice, lemon juice, and vinegar. Set over medium-high heat, and bring to a boil. Add the rhubarb, rosemary, lemon zest, and salt. Simmer until the rhubarb breaks down and the sauce thickens slightly, about 15 minutes. Add the chopped chives, and cook an additional 5 minutes. Remove from the heat and let cool (the sauce will thicken a bit). Serve immediately or store in the refrigerator for up to 2 weeks. You may also can the compote in half-pint jars if you like (leave 1/2-inch head space). For canning instructions, visit: YankeeMagazine.com/more
