Rhubarb compote is one of the great classics. When the rhubarb is cook long enough to soften, but not too long to turn into purée, the flavours blend harmoniously while the natural acidity of the fruit fades away. The compote should have some pieces left with a dark pink hue.To make the compote you will need:
Dishes where you can use Rhubarb Compote
Ricotta cheesecake with rhubarb compote
With a spoon straight from the jar
Vanilla yogurt , honey and rhubarb compote
Apple and rhubarb compote crisp
Rhubarb, strawberry and mint cobbler.
Rhubarb compote, caramel and walnuts
Rhubarb compote and crème fraîche
The scarlet rhubarb with its large wavy-edged leaves is a vegetable, though it is usually eaten as a fruit. Wild rhubarb is native to Asia and rhubarb root has remained a prized medicinal herb for thousands of years. Rhubarb is one of the first vegetables to sprout in the spring bringing the traditional rhubarb pie, but it was not until the early 1800s that rhubarb recipes began to appear in cookbooks. Only the stalks are eaten. The leaves have been associated with cases of poisoning due to their high concentration of oxalic acid, and must not be eaten.