Rhubarb Cardamom Compote

By Gail Gordon Oliver

Stewed in-season fruit is a delight to make, to eat, and to have ready-to-go in the fridge or freezer. This rhubarb compote is slightly puckery but very flavourful and aromatic with the addition of orange zest, orange juice, and cardamom. Use it on its own as a side dish or dessert, or doctor it up to make the delicious Rhubarb Barbecue Sauce recipe on page ­­­below to serve with poultry, meat, or fish. And, of course, use this compote to make my Rhubarb Cardamom Shortcake recipe (on the Spring 2015 Recipes page) at least once during rhubarb season and beyond.

Makes about 3 cups

1 1/2 pounds   rhubarb stalks, cut into 1/2-inch lengths (about 6 cups)

3/4 cup            coconut sugar or granulated cane sugar

1/4 tsp             ground cardamom, cinnamon or ginger

3/4 tsp             finely grated orange zest

3 tbsp              orange juice or water

In a medium saucepan, combine the rhubarb, sugar, cardamom, orange zest and orange juice. Boil gently, stirring often, until most of the rhubarb has broken down, 8 to 10 minutes. Transfer to a container to cool for at least 15 minutes. Use immediately or cover and refrigerate for up to 7 days. Freezes well.