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Gingery Rhubarb Compote Recipe


Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Ingredients

  • 1 cup (packed) light brown sugar
  • 1/4 cup finely chopped crystallized ginger
  • 1 tablespoon drained capers
  • of crushed red pepper flakes
  • of freshly ground black pepper
  • 1 pound rhubarb, trimmed, sliced 1/2-inch thick

Recipe Preparation

  • Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.

  • Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.

  • DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

2 tablespoons equals 1 serving, 1 serving contains: Calories (kcal) 200 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 51 Dietary Fiber (g) 2 Total Sugars (g) 47 Protein (g) 1 Sodium (mg) 70Reviews Section

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The rhubarb train

Notes: The most significant modification I made to this recipe was to add raspberries. You could easily omit them, and I'm sure the cake would be delicious. Alternately, I would guess that strawberries could also be tossed in at the last second. For a summer version of this cake, I would try it with nectarines or plums. The original recipe calls for golden baker's sugar. I substituted a combination of light brown sugar and granulated in the crust, and light brown only for the fruit.

Filling:
1 pound rhubarb
1/4 cup light brown sugar
4 tablespoons water
3 ounces (3/4 cups) raspberries

Crust:
3/4 cups coarse polenta or cornmeal
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
Generous pinch of cinnamon
1/2 cup granulated sugar
1/4 cup light brown sugar
Zest of one organic orange, finely grated
10 tablespoons butter, chilled
1 egg
2 tablespoons milk
1 tablespoon demerara or Turbinado sugar

Preheat the oven to 350 degrees. Place a baking sheet inside the oven. Butter a 9-inch round cake pan line with parchment once across, and butter the parchment.

Trim the ends of the rhubarb, and cut each stalk into roughly 2-inch pieces. Place in a large baking dish, adding the sugar and water on top. Roast for 30 minutes, or until the rhubarb is soft, but still has some shape. Drain the rhubarb, reserving the juice. (You can pause at this point the roasted rhubarb will keep for a day or so in the fridge. The cake can then be assembled quickly the day you plan to serve it.)

In a large bowl, combine the polenta, flour, baking powder, cinnamon, and sugars with a wooden spoon. Cut the butter into smallish cubes and add it to the flour mixture. Add the orange zest. Use a pastry blender to cut the butter into the flour mixture, until the mixture resembles a coarse meal. There should still be some pea-sized pieces of butter.

In a small bowl, whisk together the egg and the milk. Pour it into the flour mixture, and use your hands to blend the crust together. Stop as soon as the mixture comes together being careful not to overmix. The dough should be somewhat sticky. If it is not, add 1–2 tablespoons more milk.

Scoop out two-thirds of the dough, and press it into the prepared pan with your fingers. It should go up the sides about half an inch higher than the dough that forms the base. Toss the rhubarb across the surface of the dough, and then scatter the raspberries over. Crumble the remaining dough over the fruit, and sprinkle with the demarara sugar to finish.

Bake for 1 hour, on the preheated baking sheet, or until the crust is a rich golden brown. Serve with the reserved juice from the rhubarb drizzled on top.


Gingery Strawberry-Rhubarb Crisp with Brown Sugar-Pecan Topping

Copyright Susie Middleton, 2014, from Fresh From the Farm: A Year of Recipes and Stories.

This crisp rocks. Sweet and tangy with a most excellent crunchy topping, it gets a flavor jingle from two secret ingredients—crystallized ginger and a touch of balsamic vinegar. Cook the crisp until the topping is plenty golden (about 45 minutes)—enough time to let the fruit juices reduce and thicken a bit, too. This looks pretty in a 10-inch quiche pan, but any 2-quart baking dish will work. Great warm with vanilla ice cream, this crisp is pretty tasty leftover for breakfast, too. I should know.

For the topping

8 tablespoons unsalted butter, softened, plus more for baking dish

1/4 cup finely chopped toasted pecans

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

For the filling

2 1/2 cups hulled, quartered strawberries

2 1/2 cups thick-sliced rhubarb stalks (cut 1/2 inch thick about 10 ounces)

1/2 cup plus 2 tablespoons sugar

3 tablespoons all-purpose flour

2 tablespoons finely chopped crystallized ginger

2 teaspoons pure vanilla extract

1 teaspoon balsamic vinegar

For serving

Vanilla ice cream or frozen yogurt, or heavy cream (optional)

Heat the oven to 350°F. Rub a shallow 2-quart baking dish or large ceramic quiche dish all over with a little butter.

In a medium mixing bowl, combine all the ingredients for the crisp topping and mix together with your fingers until well-combined into large “crumbs.”

In a large mixing bowl, combine the filling ingredients and mix thoroughly. Arrange the filling mixture in the baking dish and top evenly with the topping mixture. (Depending on the size of your pan, you may have a little leftover topping. Freeze it for another use.)

Bake the crisp until the topping is firm and golden, about 45 minutes. (The juices will have been bubbling around the edges for a bit.) Let cool for 15 to 20 minutes and serve warm alone or with ice cream, frozen yogurt, or heavy cream.

top photo credit: Alexandra Grablewsky, from Fresh From the Farm: A Year of Recipes and Stories


Make Rhubarb the Star on your Blueberry Banana Bread

Perhaps we love rhubarb because it comes to us in Spring. After a long, hard winter, the insistent stalks of this hardy plant just burst from the ground like unfurling flags, heralding the coming summer.

The “Pie Plant”

The “pie plant” is the gift that keeps on giving, producing more fat stalks every year. It may look like celery and taste like the tartest lemon you’ve ever had, but boy oh boy, when you add some sugar, it suddenly sings a beautiful song.

Rhubarb Blueberry Banana Bread

For this bread, I was inspired by a photo. You probably saw it somewhere in your internet travels. Melissa Clark made a striking pound cake that was featured in the New York Times, with stalks of poached rhubarb arranged across the top. I thought, hey, I don’t need a rich cake, but I’ve got some ripe bananas and fresh blueberries.

And lots of rhubarb from the garden.

So I poached some rhubarb stalks to fit across the top of my loaf pan. Then I made a moist, lemon-spiked banana bread batter, and sprinkled in some blueberries. I topped it with the rhubarb stalks, and baked it. Once it came out of the oven, I thought it called out for a sprinkle of sparkly Turbinado sugar.

Since the rhubarb was just on top of the bread, I wanted more rhubarb. So, while it baked, I cooked up a quick compote of rhubarb with a splash of vanilla.

We gobbled it up for breakfast, lunch, and snacks.

Eat what’s in season, and you’ll be in harmony with the planet. It’s a pretty tasty way to live.

Want a few more rhubarb recipes?

Rhubarb and Raspberries Go Together

Rhubarb shines in chewy, crunchy bars made with rolled barley and sliced almonds


Reader Interactions

Comments

Hi, I’m very new to minimalist baker but am loving everything vegan that I see, it all looks so fresh and yummy!
I can see all of your ice cream and sorbet recipes (AMAZING!!) but I need a zingy lime sherbet/sorbet for Halloween and thought I could start with one of your recipes bases. Do you think that could work and if so which one and what measurements of lime would I best to try for kids? I looked at one recipe you had using mango and the end product looked awesome but I couldn’t substitute all of that mango for lime or I imagine the flavor would be very strong.

Dana @ Minimalist Baker says

Hi Corie! I haven’t tried making a lime / lemon sorbet. But you could probably sub a decent portion of the mango for lime? I’ve never tried it though! Let us know how it goes.

Awesome! They all look fantastic!
You are the best!

Support @ Minimalist Baker says

Looking forward to trying your smoothie recipes! I am also interested in the lemon blueberry waffles. Would it be okay if I didn’t use the potato starch? It is currently unavailable through your link and I would not need it for any other items I cook.

Support @ Minimalist Baker says

Hi Jeanine, we’d suggest maybe trying more tapioca in place of the potato starch! Let us know how it goes!

I swapped out the raspberries for strawberries in the gluten free raspberry rhubarb crisp, and it was delicious! Who needs flour to make a crisp?! The pecans added a nice flavor compliment. The fruit mixture was the perfect tart to the sweet from the scoop of vanilla icecream on top.


We Be Jammin': Gingery Plum Jam

I don't know why I'm so obsessed with making jam.

Perhaps it's the jewel-bright array of colours that greets me whenever I open the fridge door, in a motley selection of flavour combinations unmatched by any supermarket shelf and limited only by my imagination and my fruit supply.

Perhaps it's the fact that standing over a bubbling pot of fruit and sugar with wooden spoon in hand allows me to channel my inner crone and practice dramatic Shakespearean monologues about eyes of newt.

Perhaps it's the victorious metallic "PING!" of freshly processed jars sealing shut, and that inner Snoopy dance of happiness that sound evokes. That, my friends, is one of the happiest sounds on earth.

What I do know is that over the course of the summer, I've made small batches jam almost every weekend - red currant jam, brandied peach jam, whiskey marmalade, plum jam and cherry rhubarb compote. And yet, like a squirrel stockpiling peanuts for the winter, I still find myself wondering if I can squeeze in just one more batch before the summer's through, because that can't possibly be enough to get me through 'til springtime.

Of all the jams I've made this summer, this Gingery Plum Jam is my very favourite of them all.

It's sweet and intensely plummy, with a sharp gingery bite that comes from fresh grated ginger stirred in just at the end of the cooking time, so that the sharp, pungent flavour doesn't have a chance to cook off.

There's also a depth of flavour and a subtle je-ne-sais-quoi that comes from a rather generous splash of Amaro Averna, an Italian digestif for which I've recently developed quite an affinity. Don't let the name fool you - even though "amaro" is Italian for bitter, Averna is actually quite sweet, with notes of vanilla, caramel, citrus and just the faintest hint of bitter herbs - when mixed with soda, it's actually quite reminiscent of chinotto. Sadly, it's not always easy to find, which is why I've made it optional. if you prefer, replace it with red vermouth, Dubonnet or dark rum if you happen to have any of those kicking around, or leave it out altogether.

And the colour? Even though the jam begins with blue plums, which have a dark blueish-purple skin and pale yellow-green flesh, it cooks down into a gorgeous shade of reddish-purple that I can only describe as "plum" - which I guess just goes to show that most plums are indeed plum-coloured, at least deep down inside.

It's like an early fall evening, all bottled up in a jar - velvety dark and contemplative, and best enjoyed with a big mug of hot ginger tea. It whispers of warm wooly sweaters and stylish scarves, swirls of woodsmoke suspended in crisp air, long shadows cast by bright beams of golden sunlight streaming through the kitchen window, and the rustle of my booted feet as they shuffle through ankle-deep drifts of fallen leaves.

In fact, I'm pretty sure that that's what I love the most about making my own jam. It's the knowledge that on a cold winter morning in the not-so-distant future, when the whole world is blanketed in hushed shades of snow-white and grey and brown, I can count on a thin layer of jewel-bright colour on my toast to transport me back to a mellow, dusky purple late fall evening once more, if only for an instant. I'm not stockpiling jam. I'm stockpiling sensations.


Add rhubarb to the following recipes for quick mid-week meals

Rhubarb is appearing more often in shops and on market stalls this time of year.

While we have forced rhubarb mainly from January to March, the hardier outdoor version has now taken over.

Buying fruit and vegetables during their natural season rewards you with the best flavour and quality.

Forced rhubarb needs to be treated with a bit more care and a light poaching usually does the trick.

It is created by depriving the young shoots of light, forcing them to stretch upwards more quickly.

Once we move to the outdoor variety it is a bit tougher and more fibrous.

By late summer it can in fact be a bit too fibrous for my liking.

Make sure to always discard the leaves as they are poisonous.

To make a compote chop two stalks of rhubarb into a small saucepan, add the juice and zest of an orange, a little vanilla essence if you wish and about 50 grams of sugar.

Stew for a few minutes until the fruit has softened.

This simple compote works well in a cocktail with a dash of vodka and ice topped up with a little soda water or white lemonade.

Orange, rosewater, elderflower, vanilla and lavender all complement rhubarb very well and add an extra dimension to its fresh flavour.

To preserve the taste of rhubarb well beyond its growing season you can make a jam.

I have included a nice gingery jam here.

It is wonderfully sharp tasting on some freshly baked brown bread or spread onto a scone.

The pastry recipe included for the pie is a very handy one to know.

You can make any fruit tart with it or use it or at Christmas to make mince pies.

A few strawberries sliced through the pie also work well.

Pork chops with rhubarb and mustard sauce

2 cloves of garlic, finely chopped

4 small sticks of rhubarb, chopped into bite-size pieces

50 mls of red wine vinegar

Heat the oil and sauté the shallots and garlic until they have started to turn golden.

Add the rhubarb, mustard powder, red wine vinegar and maple syrup and allow to simmer for five minutes until the rhubarb has begun to soften.

Blitz the mixture with a soup gun and taste and season.

Season the pork chops and lightly brush with oil, grill them under a medium grill until golden on both sides and cooked through.

Spoon the sauce over the chops and either serve with potatoes or rice.

Salmon and rhubarb salad

4 fillets of salmon. Get an organic one from the local fishmonger

4 small sticks of rhubarb, cut into bite-size chunks

3 tbs of light brown sugar

juice and zest of 1/2 a lemon

4 handfuls of rocket leaves

a handful of almonds, roughly chopped and toasted

Rub the oil in an ovenproof pan and place the trout skin-side down. Season the fish and add the rhubarb to the pan.

Sprinkle the rhubarb with the sugar and place the pan under a medium grill for about 10 minutes, until the fish is cooked through and the rhubarb is softening.

While it is cooking, whisk the lemon juice, mustard, oil, and honey. Taste and season.

Once the fish is cool enough to handle, flake it apart, discarding the skin.

Toss the leaves in the dressing.

Sprinkle with the salmon and nuts.

Lay the rhubarb over the salad and drizzle any juices from the pan.

Serve with the crunchy bread.

SOMETHING FOR THE WEEKEND

Rhubarb and ginger jam

1 kg rhubarb, sliced into 2cm chunks 1 kg sugar zest of 3 oranges juice of 1 lemon 25g fresh ginger, peeled

Combine rhubarb, sugar, orange zest and lemon juice in a large saucepan let stand until sugar is moistened by juices, about two hours.

Place the ginger into a piece of muslin and tie it up with some twine, to make a parcel.

Add this to your other ingredients.

Stir continuously over a low heat until the sugar is completely dissolved.

Then boil rapidly until the jam sets, you will know it is set when you place a spoon of it on a cold saucer and the surface wrinkles.

Take out the ginger and pour the jam into sterlised jars.

Pop a circle of baking parchment on top, seal and close the lid tightly and label the jam.

Rhubarb and lavender pie

140g of cold butter, cut into small cubes

600g of rhubarb, in bite-size chunks

1/2 tsp of lavender flowers, finely chopped, make sure to use edible flowers

250g of light brown sugar

Rub in butter until it forms the texture of rough breadcrumbs, do not over mix.

Stir the sugar into the eggs until it is almost dissolved.

Add the eggs to the flour with a fork and then bring it together with your hands.

Rest the pastry for at least an hour in the fridge or over night.

Spread the rhubarb over the base of a 9 inch pie dish, Sprinkle with the lavender and brown sugar.

Rhubarb varies in sweetness you may need a little more or less sugar.

Roll out the pastry and cover the dish pinching in generously at the sides.

Cut a slit in the top centre and if you wish decorate the pie with some of the pastry off cuts.


Gin soaked rhubarb is out of this world. I go weak at the knees with most alcohol soaked fruits, but gin soaked rhubarb is in a class of its own. What to do with it? You can:

  • top ice cream with it – sundaes or layered ice cream made with gin soaked rhubarb are wonderful!
  • have it with some mascarpone
  • whip some double (thick) cream and have it that way
  • make a cool rhubarb crumble with gin soaked rhubarb – bet you didn’t think of that!

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