Rhubarb compote (Rabarbaragrøt)

[Johnny_L.A]

A while back I asked about a green gloppy dessert I had in Sweden. It was decided it was Rhubarb compote (Rabarbaragrøt). I was reminded of it recently with the ‘It’s… It’s green’ thread, so I looked for a recipe and found this:

1 1/2 lb. rhubarb
1 1/2 cups water
1 1/4 cups sugar
2 Tlbs cornstarch
Sweetened whipped cream

Dice rhubarb. Add water, sugar, bring to a boil. Reduce heat simmer until tender, approx. 5-8 min). Force through a wire strainer, discard pulp. Add water until amount equals 3 1/2 cups. Mix a small amount of liquid with cornstarch, add to remaining liquid. Bring to a boil, cook until thickened and clear. Pour into a serving bowl dessert glasses. Cool, serve with cream or vanilla sauce.

The rhubarb I see in the store is mostly red. Will this recipe make it green? Or is there a certain kind of rhubarb I need to use?

[ryobserver]

[QUOTE=Johnny L.A.]
Or is there a certain kind of rhubarb I need to use?
[/QUOTE]

Unripe rhubarb? Seriously, it is green before it gets red. It’s also VERY sour and astringent when it’s green. I’ve actually never heard of anyone deliberately cooking with green rhubarb. I love red rhubarb, but the green stuff is nasty.

That recipe should work just fine with red rhubarb, if you’re not insistent on the color green. Give it a try and let us know. Rhubarb is an underappreciated fruit* and it’s nice to see it getting attention.

*Or vegetable, if you want to get technical.