Friday, May 21, 2010

Paris Outdoor Markets - What's in Season - Rhubarb Compote

Rhubarb!!  It's here!  Enjoy its bounty while you can.  

 A pile of rhubarb at the market - grown outside of Paris

 The variety of rhubarb grown here has a rich pink color and these particular ones are nice & thin.  I find them to be less tart here compared to the ones back home and so I can get by using less sugar when I cook them.  Here's a recipe for a rhubarbe compote that I like very much.  If you let it cook too long, the vibrant color dulls out & the texture is a bit "mushier", but no worries, it still tastes great!

Recipe:  Compote de rhubarbe (Rhubarb compote)
Makes a large quantity;  can be halved.

1.5 kilos rhubarb
zest of 1 orange
Juice of 2 oranges
50g sugar (or more depending on the tartness of the rhubarb)
2 vanilla beans
2 tablespoons Grand Marnier (optional)
1 kilo strawberries

  • Clean rhubarb under cold water.  Cut off ends.  Remove any fibers (if tough).  Cut into 1 inch slices (roughly).
  • Remove the zest of the orange (using a microplane works the fastest)
  • Juice the oranges into a small bowl.
  • Scrape seeds from vanilla beans or use extract;  add to orange juice.
  • Add sugar to bowl with orange juice & stir to mix. Add the rhubarb pieces & stir well.  Pour into baking pan & cover with foil.
  • Bake at 200C (400F) for 30 minutes (the juices will be released during this time); stir; remove foil & bake another 20 minutes or until fruit is soft & the juices have become reduced.  Let cool. 
  • While rhubarb is baking, clean the strawberries & remove hull.  Slice into med-thin slices (vertically).

    You can add the strawberries slices during the first 30 minutes to make a strawberry-rhubarb compote.  Or, you can simply add the raw strawberries to the cooled rhubarb compote.  Personally, I prefer adding strawberries without cooking them but only if the strawberries are nice & ripe & full of flavor.  It's not a true compote like this, but it sure tastes great with yogurt, over ice cream, with a crepe, with pancakes, over angelfood cake, in a "verrine"....I could go on & on...!  

    Store in fridge.  Should be eaten within a few days since the sugar content is so low - it doesn't hold as long as a confiture or a true compote.

    At Marché Raspail this morning...a beautiful moment



    Anonymous said...

    Absolsutely love Compote and this rhubarb compote looks extra yummy!

    Ricardo said...

    oxalá this jam is good...!

    Ricardo said...

    Oxalá this jam is good...!

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