Rhubarb compote with lemongrass and ginger (C)

April 28, 2006 at 8:49 am (C, Spring recipes, Website / blog)


I found a rhubarb compote recipe on the web that looked interesting. I had to make a few changes though:

Rhubarb compote with lemongrass and ginger

Yield: about 2 cups

7½ ounces sugar (I used 2 ounces agave nectar + extra water)
5 ounces water
1 vanilla bean (I used 1 tsp. vanilla extract)
1 piece lemon grass
Piece of ginger
5 ounces rhubarb, julienned (I only had 4 ounces)

Bring all the ingredients except the rhubarb to a boil. Let stand for 20 minutes. Strain. Take small juliennes of rhubarb and add to the above. Bring to a boil. Cool.

To serve, fill a small glass half way with the compote. Or, you may serve this with vanilla ice cream.

The syrup was very exotic tasting, with complex layering of flavors, almost like an alcohol or a wine I thought. I wasn’t sure if it would be sweet enough since I reduced the sweetener so much but if anything it was too sweet. But the rhubarb flavor still came through. It left that oxalic acid dry tongue taste in my mouth like chard does.

I enjoyed eating a little of this with a spoon at first, but the next day the texture was pretty weird and the flavor very cough-syrupy. Also, I’m not sure how I would serve it. Perhaps as a sauce for another dish? Even a savory one? Or as a amuse bouche in a shot glass? In any case, I’m glad I tried it.

Rating: C

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