Rhubarb Compote with Honey, Maple Syrup, and Tarragon

Wandering the garden shortly after dawn with the chickens is perhaps an unusual way to start the weekend in suburbia and one that might receive some grumblings at that, but for me it’s heaven. It’s also a way to peruse the breakfast buffet. Hmm, I think I’ll choose some rhubarb. The chickens choose the leaf hoppers escaping off the rhubarb. We’re all happy.

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On the way inside, I eye the tarragon that overwintered in a pot by the door. Wouldn’t that be a nice combination? The tart from the rhubarb and delicate anise-like flavor of the tarragon in a naturally sweetened compote. Rhubarb is our only local “fruit” this time of year and will be perfect over our homemade breakfasts of yogurt, pancakes, or waffles.

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Rhubarb Compote with Honey, Maple Syrup, and Tarragon
  • Rhubarb stems, cut into 1/2-1″ slices, enough to fill a medium saucepan approximately 3/4 full
  • 1/4 cup maple syrup
  • 1/4 cup honey (or more to taste)
  • tarragon sprig (Optional)

Add the rhubarb and maple syrup to a medium saucepan.

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Bring rhubarb and maple syrup to a gentle simmer for about 10 minutes. Remove from the heat and stir in the honey and tarragon.

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Allow to the compote to stand until just warm and serve over pancakes, waffles, or ice-cream or cool completely and serve over yogurt or spread on toast like jam. Store unused compote in the refrigerator. It will thicken when cooled. Remove tarragon sprig before serving.

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4 responses to this post.

  1. […] Recipe Index « Rhubarb Compote with Honey, Maple Syrup, and Tarragon […]

    Reply

  2. So many people are getting rhubarb in their boxes…this would be a great option to use it up and make something delicious! I would love for you to link up this recipe too 🙂 http://inherchucks.com/2012/05/10/whats-in-the-box-25/

    Reply

  3. Posted by atableinthesun on May 13, 2012 at 10:42 am

    I’ve never tried rhubarb, but I think I will have to now.

    Reply

    • Rhubarb is quite tart and needs a lot of sweet to make it palatable. However, I’ve seen some savory recipes for it and want to try those. Good luck and keep me posted with what you think!

      Reply

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