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