Late Summer Rhubarb and Blackberry Compote

  1. Rinse the rhubarb, trim the stalks, then cut them into pieces 1 inch long.
  2. Measure the orange juice and add enough water to make 2 cups.
  3. Put it in a wide pan with the orange zest, sugar, and vanilla bean.
  4. Bring to a boil, stir to dissolve the sugar, then reduce the heat to a quiet simmer.
  5. Add the rhubarb and cook carefully, turning the pieces so that they cook evenly.
  6. Often a piece that is cooked on one side is still a bit firm on the other side.
  7. It takes only about 10 minutes for them to be done.
  8. Use a slotted spoon to remove each piece as it finishes cooking to a wide bowl, alternating with the blackberries.
  9. Return the poaching liquid to the stove and boil until only 3/4 cup remains, after 8 to 10 minutes.
  10. Stir in the rose water, then pour the syrup over the fruit.
  11. 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)

Another recipe

Switch theme