Cooking the rhubarb quickly is the secret to this compote from pastry chef Michael Laiskonis. By peeling the rhubarb before dicing and tossing it into a hot sugar syrup, he minimizes the cook time, preserving the rhubarb’s bright flavor. Serve the finished compote on yogurt, panna cotta, or ice cream.
What You Will Need
- 1⁄2 cup sugar
- 8 oz. rhubarb, peeled, trimmed and cut into 1/4-inch cubes
- Finely grated zest and juice of 1 blood orange
- In a 10-inch skillet, cook the sugar with 1⁄4 cup water over medium heat, without stirring, until light amber in color, about 10 minutes. Stir the rhubarb into the caramel and cook, stirring, until any crystallized sugar dissolves and the juices are almost evaporated, about 12 minutes.
- Stir in the orange zest and juice, and cook until the juice is absorbed, about 4 minutes. Remove from the heat and let cool completely. Scrape into a bowl and refrigerate until ready to serve.