Rhubarb compote

May 17, 2006

Makes 4 cups

1 cup honey 1 cup sugar 1 whole vanilla bean 1 star anise 1 dried hot chili pepper (Indonesian long pepper or Thai chili pepper) 4 cups (4 to 6 stalks) rhubarb, cut into 1/2-inch dice 1 cup prunes, cut into 1/4-inch dice 2 tablespoons grated fresh ginger Juice of 1 lemon Salt, to taste 1. In a heavy-bottomed saucepan, combine the honey, sugar, vanilla bean, anise, and chili pepper. Cook over medium heat, stirring occasionally, for about 5 minutes or until the sugar dissolves and the mixture is lightly caramelized and bubbling.

2. Remove the pan from the heat (the sugar is very hot) and carefully stir in the rhubarb, prunes, ginger, and lemon juice. Return the pan to the heat and cook, stirring occasionally, for about 10 minutes or until the rhubarb begins to soften. Remove from heat and let the mixture cool. Add salt.

3. Transfer to a covered container and refrigerate. Serve with meat and poultry.

Adapted from Craigie Street Bistrot