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).
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