Wednesday: on the stoop
The rhubarb wanted to sit on the stoop one last time before it went into the pot.
Adapted from Dana Cree
If you don’t have any Grand Marnier, just substitute water, and consider adding some grated orange zest – just a bit, to taste – at the end of the cooking time.
1 lb. rhubarb, trimmed and cut into 1/2-inch-thick slices
1/2 cup sugar
2 Tbsp. unsalted butter
In a medium bowl, toss the rhubarb with the sugar. Put the butter in a heavy medium saucepan, and melt it over medium heat. Add the rhubarb and its sugar and a splash of Grand Marnier, and cook, undisturbed, for about two minutes, or until the rhubarb begins to release its juices. Then give it a good stir, reduce the heat to medium-low, and continue to cook, stirring occasionally, until all the juices are released and the compote begins to thicken, about 15 minutes. When the compote is ready, it will be thick and saucy, with a few tender, juicy lumps of rhubarb remaining. Taste for sweetness; I sometimes like to add a bit more sugar.
The compote will keep for about a week in the refrigerator. Serve warm, cold, or at room temperature, with plain yogurt, ice cream, whipped cream, or nothing at all.