Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a creative way to preserve that rhubarb that will be coming into season later this year.
Rhubarb Black Pepper Compote
Yield: 2 cups
4 pounds rhubarb, small dice
1 ½ cups sugar
1 pinch salt, kosher
½ tablespoon black pepper-freshly ground
-Combine the rhubarb with the sugar and salt in a bowl, cover with plastic wrap and
macerate for 1½ hours.
-Strain the liquid from the macerating rhubarb and reserve.
-In a hot sauté pan, carefully pour in the macerating liquid and reduce it by 3/4th's. Be
careful, as it will spatter at first and cause HOT steam.
- Once reduced, add the diced rhubarb and continue to cook down until it is thick.
-Remove from heat, pour into a cool container and then stir in the pepper.
-Allow it to cool at room temperature, uncovered for 1 hour before refrigerating.
This is an excellent way to preserve rhubarb from the garden and delicious served with
patés, cheeses, and meats of any kind.