I grew up with wild rhubarb growing in the woods behind our house. Our neighbors used to make it into pie and crisp and bring it by on Saturday afternoons. For me, there’s little better than a seasonal fruit crisp, served warm with ice cream. But when I’m in the mood for something a little lighter, I turn to rhubarb in purer form.
Fruit compote couldn’t be more versatile, making appearances at dinner and dessert. I decided to add some ginger for spice and some orange for its aromatics. I think I’ll serve it with some buckwheat pancakes and a dollop of fresh cheese. Rhubarb can be great for breakfast too.
Rhubarb Compote with Ginger and Orange Zest
1/2 pound rhubarb, trimmed and chopped
1/2 - 1 cup boiling water
1/2 - 3/4 teaspoon grated ginger
Zest from 1/2 - 1 orange, to taste
1/4 cup sugar
Add boiling water to pot with rhubarb. Once it’s cooked a bit, for about 5 minutes, add ginger, zest and sugar. Cook for another approximately 10 minutes.
Ft. Greene Greenmarket is located at the corner of Ft. Greene Park and Dekalb Ave. and is open on Saturdays, 8 - 5.