Rhubarb Compote

Makes: About 2 cups/473 ml (6 servings)

This rhubarb compote is also wonderful in savory preparations, such as served with duck. But the bright, tart deliciousness of rhubarb is sensational as a dessert, especially with strawberry and lavender ice creams.

rhubarb, preferably red	567 grams	1¼ pounds
sugar	113 grams	½ cup plus 1 tablespoon
fine sea salt	.	a pinch

1) Trim off and discard the leaves and the wider part of the base of the rhubarb and cut the stalks into ½ inch pieces. Stalks that are wider than ¾ inch should be sliced in half. You should have about 454 grams/1 pound/4 cups.

2) Set the rhubarb in a skillet large enough to hold the slices in a single layer. Sprinkle with the sugar and salt, and allow the rhubarb to sit for about 15 minutes, or until the sugar is moistened and mostly dissolved.

3) Cover and simmer the rhubarb on low heat for about 6 minutes, or until a skewer inserted into one of the pieces goes in with little resistance. Raise the heat to medium-high and continue cooking, uncovered, for about 2 minutes more to evaporate most of the juices. This will deepen and intensify the red color of the rhubarb.

4) Remove the pan from the heat and allow the rhubarb to cool completely without stirring. Then slide it into a bowl to avoid breaking up the pieces, cover, and refrigerate for up to 5 days.

To serve with ice cream, gently spoon the rhubarb compote into each bowl and top with a scoop or two of ice cream.

Store

Airtight: refrigerated, 5 days; frozen, 6 months

Scoops

* Rhubarb freezes well. To keep its color and texture, it is best to sprinkle the cut rhubarb with about 25 grams/2 tablespoons of sugar for 454 grams/1 pound of rhubarb (5% by weight). Allow it to thaw until the rhubarb pieces can be separated easily before cooking so that it keeps its shape. Remember to remove the extra sugar from the recipe!