Spiced rhubarb compote from Sweeter Off the Vine: Fruit Desserts for Every Season (page 240) by Yossy Arefi

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Accompaniments: Rhubarb semifreddo

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Notes about this recipe

  • BachranBears on March 27, 2025

    My go-to rhubarb sauce recipe. Subbed lemon zest for orange, used good vanilla extract instead of a vanilla bean.

  • Babycarrot on July 02, 2023

    Oh my. A wonderful compote. Made a couple substitutions. Vanilla extract for bean as my local co-op is pricing them at $10.99 for one bean! Also subbed jarred ginger paste for fresh ginger root. Cooked this closer to the 15 min mark to ensure thickness. I also didn’t keep this on high heat the whole time and did turn the temp down towards the mid way mark. I loved the warmth the ginger and star anise brought to the tart rhubarb. Mine wasn’t as pink because we don’t have forced rhubarb here. Do yourself a favor and make the sumac and rhubarb cake from Snacking Cakes and throw some of this rhubarb compote on it. Is great also with yogurt, oatmeal, and strangely enough brie on toast.

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