Rhubarb, a spring vegetable in Irish gardens, is rested with sugar and gently cooked with orange peel and cinnamon to make compote. This dessert keeps its chunky texture and can be enjoyed warm or cold at breakfast or afternoon tea.
Mix the sliced rhubarb with the sugar, grated orange peel, and orange juice. Cover and let rest at room temperature for 60 minutes; this draws out the rhubarb’s juices.
Transfer the mixture without draining it to a pot with the cinnamon stick. Cover and cook over low heat for 12 minutes, until the rhubarb is soft but still holds its shape.
Remove the cinnamon stick and let the compote cool to room temperature. Serve warm or cold.
Do not cook the rhubarb for too long. If you simmer it for more than 12 minutes, the pieces will break down completely into a smooth puree; watch the time to preserve a chunky texture.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
