What's Cooking: Rhubarb Compote - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Rhubarb Compote

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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.

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