Rhubarb Compote and the Basil Blush

I’ve been eating this rhubarb compote for a week now - I love it so much. I’ve started eating it straight from the fridge, like scarfing down ice cream from the cardboard container instead of scooping it into a bowl. I got a peculiar look the other morning when I was discovered eating granola with plain yogurt and rhubarb compote on top. I guess you could say I’m smitten by this unusual vegetable.

Rhubarb Compote with Rosewater

1 cup sugar
1 cup water
1 pound rhubarb stalks
1 ½ teaspoons rosewater*

*Rosewater can be found in Middle Eastern and Indian supermarkets, as well as some specialty stores and liquor stores. Just be sure to use rosewater and not rose flavoring or essence, which are super concentrated. Tip: rosewater is sold in 12 oz. bottles. Rose essence is sold in very small bottles.

Combine sugar and water in a medium saucepan. Heat to simmer until sugar melts.

Remove any leaves and damaged ends, then cut the rhubarb into ½-inch pieces. Bring the sugar syrup to a simmer, then toss in the rhubarb. Simmer very gently for about 4 minutes, until the rhubarb is barely tender.

Use a slotted spoon to transfer the rhubarb to a storage container. Stir rosewater into the sugar syrup and set aside to cool. Pour the syrup over the rhubarb, cover and store in the refrigerator. For best results, let the rhubarb marinate in its syrup overnight – the flavors will brighten, and the compote will turn a lovely pink color.

Rhubarb compote is delicious stirred into plain yogurt, spooned over ice cream, or used in place of strawberries for shortcake. The syrup is very sweet, so I recommend using a slotted spoon when serving it, then spoon over enough syrup to suit your taste.

Don’t throw away the syrup! Strain it and keep it in a jar in your refrigerator. It will last indefinitely. Rhubarb syrup makes a delicious sweetener for iced tea or lemonade, and can be used in a fruity cocktail such as…

The Basil Blush

Move over, Cosmopolitan.

6 large basil leaves
½ cup crushed ice
2 oz. vodka
1 ½ oz. freshly squeezed lemon juice
1 ½ oz. rhubarb syrup (see above recipe)

Muddle the basil leaves with the ice and vodka, until the basil is crushed well. Pour in the lemon juice and rhubarb syrup. Shake well, then strain into a martini glass.

Copyright 2007 Laurie Gauguin