Thursday, June 28, 2012

Rhubarb Ginger Compote

We've discussed how much I adore farmers markets right?  I think we have.

Not only do I like farmers markets for the very obvious reasons (fresh food, real farms, real know) I also adore going to them because I love talking to the farmers.  These people are passionate about what they do and they love food just as much as I do.  I mean yesterday I had a pretty intense conversation with a cheese and fudge maker about her goats...when does that ever happen inside of a supermarket?  It doesn't.

Don't get me wrong, I'm not being spiteful towards supermarkets here.  They're convenient.  And I go all the time.  I'm just saying...I would rather go to the farmers market.  But who wouldn't?

Yesterday as I roamed through the various tents I was mapping out the desserts I would make in my head.  As I picked up the strawberries and rhubarb my first thought was pie.  Or tarts.  Either way, pretty basic.  Delicious however.  When I got home I realized something disastrous.  I didn't have butter.  What cook/baker doesn't have butter in their refrigerator?  Talk about a derailment of plans.  After that little mishap I obviously had to go in a different direction.  I started looking around the kitchen...grabbed some fresh ginger...grabbed the vanilla beans...and went to work on this...

rhubarb ginger compote...  
with vanilla bean and honey

Makes: Approximately 1 cup + syrup   Prep Time: 3 minutes   Cook Time: 5-7 minutes   Total Time: 10 minutes

{Printable Recipe}

1 lb rhubarb
2 teaspoons fresh ginger
1/2 cup water
1/4 cup sugar
1 vanilla bean
optional (for sweetness): honey

Step one: Go to your local farmers market...

And pick up some yummy goods.  I ended up with sour cherries, strawberries, rhubarb, cucumbers, delicious cheese and...

These purdy flowers.  I'm not even a flower loving type girl.  But these are lovely.

Step two: Gather your ingredients.

Step three: Cut the rhubarb into 1/2 inch chunks.

Step four: Grate or mince 2 teaspoons (approximately) of fresh ginger.

Step five: Combine ginger and rhubarb in a medium saucepan.

Step six: Add water and bring to a boil.  Once a boil has been reached, add sugar and the guts of one vanilla bean.

Step seven: Let the mixture cook over medium heat for 5-7 minutes until it thickens and is somewhat "stringy".  This is where the "optional" honey comes in.  I did a little taste test (which you should too) decided it was a bit too tart and added a squirt of honey.  Maple syrup would also be yummy.  After taste testing remove from heat and put mixture through a fine mesh strainer to separate the compote from the syrup.  Keep the syrup for future projects...such as a yummy cocktail...recipe coming soon...

Step eight: Put compote in a cute little mason jar.

Step nine: And the syrup in another cute little container.

Step ten: Decide what you want to put this delicious stuff on.  I happened to have some homemade biscuits leftover from breakfast but it would also be good on....scones, toast, olive oil cake, oatmeal, yogurt, ice cream....

Step eleven: Spread compote all over chosen object.

Step twelve: Are "steps" still necessary?

Step whatever: Eat.  Enjoy.  Check back soon for a cocktail recipe for the syrup!


  1. This sounds delicious! I love rhubarb my mum used to grow it in the garden when I was a kid x

    1. Rhubarb is so fun to work with! There are so many great things to do with it. And the cocktail that I used for the die for.

  2. Gorgeous! This looks so tasty...I adore rhubarb!

  3. oh my goodness.
    i just fell in love - with your blog!
    now following. will be back soon. (:

    1. Hi Taylor! So glad you found your way here :) New followers are the BEST.


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