Recipe: Poached Rhubarb Royale
As rhubarb makes its sweet, tart, hot pink, and sassy way into our farmers market baskets, here’s one easy recipe to transform the odd vegetable into a silky compote. I dare you not to put a blob of this delightful mess all over everything! My mouth is still puckered from eating so much of this glorious dish.
Rhubarb is one of my favorite seasonal ingredients. During its short window, I use it in as many desserts as possible, as well as ladling up a few jars of jam for my winter toast consumption. Its simultaneously tart and sweet flavor is addictive! As a kid, I ate sour candies like it was my job, so it’s no surprise that I crave this distinct taste. Thankfully, rhubarb provides that tickle to the palate naturally.
This easy rhubarb compote gets its surname from the addition of my favorite liqueur, Crème de Cassis. This lovely liqueur, flavored with black currant, is perhaps most famous in the iconic French cocktail, the Kir Royale, but it’s a wonderful item to have around when preparing cooked fruit (or in this case, vegetable) desserts.
Crème de Cassis has a bright, rich flavor that makes it a nuanced addition to any poaching liquid. Its deep red color gives fruits, like strawberries and blackberries, wonderful darkness and a terrific layer of flavor. No one can quite put their finger on the taste, but they know something fancy is going on in your dessert!
The rest of the ingredients — dates, cherry jam, and the rhubarb itself — are not hard to find and make for a naturally sweetened, sublime rhubarb dish. It’s great for breakfast, mixed into a bowl of plain yogurt or oatmeal, and for dessert atop a scoop of vanilla ice cream. It may even be a nice complement to a pork or chicken dish, although I haven’t tried that. I’ve eaten it straight from the roasting pan and can attest to it being utterly perfect in its purest form!
Poached Rhubarb Royale
Makes 4 to 6 servings
1 pound rhubarb, cut into 1/2-inch slices, about 3 inches long
1/4 cup cherry jam
1/4 cup Crème de Cassis
1 tablespoon sugar
2 dates, pitted and chopped into thin slivers
1 tablespoon butter, chopped into small pieces
Sprinkle of salt
Preheat oven to 400°F. In a large bowl, whisk together jam, Crème de Cassis, sugar, and dates. Toss mixture with rhubarb, evenly coating each piece as best you can.
Pour the rhubarb into a 9×13-inch casserole dish, dot with butter, and sprinkle with a dash of salt. Cover with tin foil and bake for 20 to 25 minutes, testing for doneness.
The rhubarb will create a lot of liquid, which is lovely served with the compote. Any extras you can reduce in a sauce pan and create a syrup, delicious for cocktails or pancakes.