Rhubarb Two Ways
I didn’t grow up with rhubarb, and I think the very first time I saw it in someone’s cooking was in Nigella Lawson’s recipe for Eton Mess. It was a white cloud of meringue, topped with a glossy, electric pink mixture that turned out to be rhubarb compote. I knew right there and then that I had to try it. I was initially surprised by the super tart flavor of the rhubarb, but quickly fell in love.
I mostly make the two recipes below during rhubarb season. I like a rhubarb crisp too, but I find having a sweet and/or savory rhubarb sauce on hand to be the most versatile way to enjoy rhubarb. The sweet compote finds its way on yogurt, granola, toast, ice cream, this tofu panna cotta, etc. The savory sauce is excellent on grilled tofu or tempeh, spread on sandwiches, or really anywhere a tart, gingery, savory flavor is welcome. My husband is an omnivore, and he says that it’s excellent on meat as well.
Rhubarb Compote
makes about 1 1/2 cups
1 lb/455 g rhubarb, sliced into 1" pieces
¼ cup maple syrup
1 teaspoon vanilla extract
In a medium saucepan, combine the rhubarb, maple syrup, and vanilla extract. Bring to a boil over medium hight heat, then lower the heat and simmer, partially covered, for 10-15 minutes, until the rhubarb is soft and jammy. Let cool, then keep refrigerated in an airtight container until ready to use.
Savory Rhubarb Sauce
makes about 1 1/2 cups
olive oil or avocado oil
1 small red onion, diced
sea salt
1 lb/455 g rhubarb, trimmed, sliced into 1" pieces
1" piece ginger, finely grated
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon tamari or coconut aminos
1 tablespoon vegan or regular butter (I like Miyoko’s)
Heat a medium pot over medium heat, add enough oil to lightly coat the bottom. Add the onion and a pinch of salt, saute for 7 minutes, until soft. Add the rhubarb, ginger, maple syrup, balsamic, and tamari. Bring to a gentle simmer and let stew, partially covered, for 10-15 minutes, or until the rhubarb is soft. Turn off the heat, add the butter, and stir it in. Taste for salt and adjust if needed. Serve the sauce warm, at room temperature, or cold.
Intuitive Cooking Takeaways
Now that you see how easy it is to make compote/sauce with rhubarb, you can make it your own!
For the sweet compote, consider adding vanilla bean seeds in place of the vanilla, or a splash of rose water or orange blossom water in addition. You can also add things like ginger, orange juice/zest, and fragrant spices.
For the savory sauce, you can play around with adding lemon juice/zest, wine (reduced), chile flakes, sugar in place of the maple syrup, etc.