11. May 2013 · Categories: Recipes

 

By Chef Instructor Sam Kadko

 

As a cultivated crop, rhubarb has been aptly nicknamed “pie-plant” and does best as a spring-planted crop. This recipe illustrates how rhubarb can be matched with fruits other than strawberries. Paired with grilled pork chops, it makes a nice accompaniment offering a sweet-tart contrast to the meat.

 

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Photo Credit: WhitneyinChicago, Flickr

 

Rhubarb and Apple Compote

Ingredients:

  • 4 firm-fleshed apples (such as Braeburn, Cortland, Winesap, or other variety) peeled, cored and cut into medium dice
  • 10 stalks rhubarb, trimmed of any leaves, peeled and cut into medium dice
  •  1 1/2 cups sugar
  • 1tsp finely grated orange zest
  • 1cup fresh orange juice
  • 1/4 tsp nutmeg
  • Juice of 1/2 lemon

Instructions:

  1. In a non-reactive sauce pot, placed over moderately low heat, combine the sugar, orange zest and orange juice. Bring this to a simmer and add the apples.
  2. Simmer the apples for approximately five minutes, or until the texture begins to soften.
  3. Add the rhubarb and simmer until the apples and rhubarb are tender. Add the lemon juice and nutmeg.
  4. Set aside until ready to serve.

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