Rhubarb is a vegetable, but transforms himself quickly into fruit in combination with sugar. Although it’s a bit a strange vegetable with his wretchedness and sourness, he’s both friend of savory and sweet. Rhubarb is one of the first spring crops that’s originally from Siberia. The cooking method I use to prepare rhubarb is not cooking and overloading it with sugar, but poaching it in some orange juice. The orange juice makes it soft and at the same time already a little bit sweeter.
Makes 250g compote
2 stalks fresh rhubarb | 4 oranges for juice | 2 tbsp sweetener (Tagatesse)
→ Wash the rhubarb and cut of the beginning and the end. Slice the rhubarb into small pieces. Put in an oven resistant dish. Squeeze the oranges and pour the juice and the pulp over the rhubarb. Sprinkle 2 tbsp sweetener on top of it. Cover the dish with aluminium foil and bake for 30 minutes at 180°C in the oven until the rhubarb is tender. Punch the rhubarb with a fork to loosen the fibrous wires. Remove to an airtight jar and let cool down completely. One week preservable in the refrigerator. You can always spice it up with some anise and or cinnamon to create a wintertaste.