More Rhubarb

I made two more batches of Rhubarb Compote. Last time I made it BN had the idea that rosemary might be a good accent. I also had some mint left from my Moroccan dish so I made one batch with rosemary and one with mint. Yum, they are both very good. I was licking the spoons after moving the jam from saucepan to glass storage containers. The accent flavors are very subtle, but they add some extra sophistication to the flavor. Now I’m wondering about other ideas for flavor additions – a vanilla bean? Cinnamon stick? Cardamom? Lavendar? Citrus zest?

Rhubarb Sauce
Adapted from Martha Stewart

4 cups chopped rhubarb (about 4-5 stalks)
1/2 cup sugar
1/4 tsp salt

Combine the rhubarb, sugar, and salt in a medium saucepan and let stand for 10 minutes or until the rhubarb has released some juice. Bring to a boil, then reduce the heat and simmer until the rhubarb is thick and jammy. Transfer to glass containers with tight covers, and store refrigerated for up to 2 weeks.

Accent flavors:

Ginger: grate or crush fresh ginger over a small sieve, and press with a spoon to release the juice. Add it off the heat to the finished compote.

Herbs: chop or crush herbs and place in a small metal or glass bowl. Pour a small amount of boiling water over the herbs and let steep while the rhubarb is macerating in the sugar. Strain the liquid into the saucepan and proceed with the recipe.

Whole spices: I have yet to try this, but I think I would just cook the whole spices such as a cinnamon stick or cardamom pods along with the sauce, and then fish them out before transferring the sauce to storage containers.