Charred Rhubarb Compote

Name: Charred Rhubarb Compote
Cook time: PT0D1H30M
Total time: PT0D1H30M
Yield: serves 10-12
Ingredients: 1 1 ⁄ 2 lb. rhubarb, trimmed and sliced 1/4" thick; 1 1 ⁄ 2 cups sugar; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 2 tbsp. fresh lemon juice

by0| PUBLISHED Apr 21, 2015 10:10 PM

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Charred Rhubarb Compote — *Photography by Christina Holmes*

Rhubarb gets a smoky makeover when broiled briefly before being cooked down into a jammy compote. Use it as a topping for this rich strawberry cheesecake or drizzle on ice cream.

Yield: serves 10-12

Time: 1 hours 30 minutes

Ingredients

1 1⁄2 lb. rhubarb, trimmed and sliced 1/4" thick
1 1⁄2 cups sugar
1 vanilla bean, split lengthwise, seeds scraped and reserved
2 tbsp. fresh lemon juice

Instructions

Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a 4-qt. saucepan. Add sugar and vanilla bean and seeds; cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and discard vanilla bean.

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