Rhubarb, Blood Orange, & Cherry Compote

I'm in Beacon this weekend, cooking with Nancy, and we've just concocted a compote from the rhubarb growing in her yard. The plant had grown so much that one of its giant leaves was completely covering another plant, so we figured it was time to harvest!

1 lb. rhubarb stalks, cut into 1/2 inch chunks (not the leaves--they're poisonous!)
zest and meat of 2 blood oranges
1/4 cup pitted cherries
1 tbsp. grated fresh ginger
4 tbsp. turbinado sugar
2 tbsp. really hot pepper jelly, or a few dashes of hot sauce
1 tbsp. apple cider vinegar

Cook on medium/low heat in a pot until rhubarb falls apart, about 20 minutes.

UPDATE: We grilled a local Hudson Valley steak that night for dinner and served the compote on the side. Yummy!

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