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Wednesday: on the stoop

with 4 comments

The rhubarb wanted to sit on the stoop one last time before it went into the pot.

Rhubarb Compote
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
Grand Marnier

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.


Written by mollyorangette

June 5, 2008 at 4:07 am

Posted in molly, wednesday

4 Responses

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  1. Or on toast. Yum. When I was growing up, my mom loved rhubarb and she would make a similar compote (no Grand Marnier, but I definitely approve!), and we would eat it on toast when it was cold. Hot toast, cold compote. It’s making me smile just to think about it, and planning to stop for some rhubarb on the way home tonight.


    June 5, 2008 at 4:16 am

  2. i NEED this in my life.


    June 5, 2008 at 4:58 am

  3. Funny, I just reposted this recipe with the addition of orange zest! You’re a smart girl Molly…..


    And I should say, the compote isn’t the same with different orange liquors, it has to be grand mariner.


    June 5, 2008 at 6:31 am

  4. Oh yum!
    Thank you!

    Emily S.

    June 5, 2008 at 8:29 am

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