With plenty of Rhubarb around, fresh from the Farmer's Market and with a sweet tooth begging for a treat I whipped up last night a little Rhubarb Compote to have around for the weekend. Very easy to make, it only takes Rhubarb, sugar, Rose Water (if you have it around) and little oven time. I used my trusty red Le Creuset cast iron 22cm Round Cocotte. It cooked the compote and preserved that beautifully intense ruby color of the Rhubarb.
The recipe is my own variation (of course!) of Nigella Lawson's Forever Summer book (page 204) with less sugar (I love the tart sweetness of the Rhubarb) and added Rose Water. A pinch of salt to round of the edges. The original recipe is for Rhubarb Fool but I wanted to make the compote on its own to use for Rhubarb Fool and other desserts throughout the weekend. So, I only made the compote part of the recipe. The end result was a delicious, not too sweet compote with a vibrant hue. The picture does not do it justice.
1 1/2 lb rhubarb, trimmed and chopped into one inch pieces
1 1/4 cup Trader Joe's Organic Sugar (more or less, depending on taste, add slowly)
2 Dashes of Rose Water
pinch of salt
Preheat oven to 350 F. Mix Rhubarb, most of the sugar, salt and Rose Water together in oven proof dish. Bake for 30 minutes or until fruit is completely soft. I finished the compote stove top, transferring the Cocotte to the burner, check for sugar, add if necessary (to taste) stirring a few times to get a thick and luscious purée texture. I poured the Compote into a glass dish and refrigerated.