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Rhubarb Compote for Meat
Uncommon use of Rhubarb, adapted from Craigie Street Bistrot
1 cup honey
1 cup sugar
1 whole vanilla bean
1 star anise
1 dried hot chili pepper
4 cups (4-6 stalks) rhubarb, but into 1/2 in. dice
1 cup prunes, cut into 1/4 in.dice
2 Tbsp. grated fresh ginger
juice of 1 lemon
Salt, to taste
1. In a heavy-bottomed saucepan, combine the honey, sugar,vanilla bean, anise and chili pepper. Cook over medium heat, stirring occasionally, for about 5 min. or until the sugar dissolves and the mixture is lightly caramelized and bubbling.
2. Remove the pan from the heat (the sugar is very hot) and carefully stir in the rhubarb, prunes, ginger, and lemon juice. Return the pan to the heat and cook, stirring occasionally, for about 10 min. or until the rhubarb begins to soften. Remove from heat and let the mixture cool. Add salt.
3. Transfer to a covered container and refrigerate. Sere with meat and poultry.
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