Late Summer Rhubarb and Blackberry Compote
- 1 1/2 pounds rhubarb (about 4 cups cut up)
- Juice of 1 orange plus 3 wide strips of zest
- 3/4 cup organic sugar or 1/2 cup agave nectar
- One 1-inch piece vanilla bean, slit lengthwise
- 1 to 2 cups blackberries
- 1 1/2 teaspoons rose or orange-flower water, or more to taste
- Rinse the rhubarb, trim the stalks, then cut them into pieces 1 inch long.
- Measure the orange juice and add enough water to make 2 cups.
- Put it in a wide pan with the orange zest, sugar, and vanilla bean.
- Bring to a boil, stir to dissolve the sugar, then reduce the heat to a quiet simmer.
- Add the rhubarb and cook carefully, turning the pieces so that they cook evenly.
- Often a piece that is cooked on one side is still a bit firm on the other side.
- It takes only about 10 minutes for them to be done.
- Use a slotted spoon to remove each piece as it finishes cooking to a wide bowl, alternating with the blackberries.
- Return the poaching liquid to the stove and boil until only 3/4 cup remains, after 8 to 10 minutes.
- Stir in the rose water, then pour the syrup over the fruit.
- Refrigerate and serve cold.
rhubarb, orange plus, sugar, vanilla bean, blackberries, orangeflower water
Taken from www.cookstr.com/recipes/late-summer-rhubarb-and-blackberry-compote (may not work)