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]

@Johnny L.A.

Or is there a certain kind of rhubarb I need to use?

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.