Thursday, March 27, 2014

Rhubarb orange compote

I have never cooked with rhubarb before... and have only known this interesting red fruit? from D'Arbo jam in 'raspberry & rhubarb' flavor combination. 

Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.[wikipedia]

I wasn't too much excited about it and didn't buy another jar of the jam afterwards. However, it continued to intrigue me... especially recently when it came into season and while I was reading few recipes that were raving about starweberry and/or raspbery rhubarb crostatas. I'm on a paleo diet nowadays and, before I find a good recipe for paleo based crostata, wanted to try out this interesting fruit. That is how I came about making a rhubarb orange compote that was a perfect excuse to have a small, quick and healthy desert. I'm happy to say that now I understand what those rhubarb ravings were all about. Of course it is a whole different story when you make it fresh and the unusual semi-sweet intriguing taste of something you haven't had before hits your taste buds. For those of you who haven't tried rhubarb just yet, plese go ahead and you'll be pleasantly suprised. For other rhubarb lovers, I hope you find this quick way of preparing it suitable for a busy day afternoon snack/desert. 


  • rhubarb
  • orange juice
  • strawberries 
  • coconut sugar


Cut the rhubarb in half-inch chunks and cut the strawberries length wise. Place them in an oven proof dish. Add orange juice and sprinke with coconut sugar (or brown sugar). Place under broiler on low for 10-15min, or until the fruit becomes soft. You can serve with a dollop of yogurt or vanilla ice cream.  

Bon appetit,


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