Spiced Braised Rhubarb

Name: Spiced Braised Rhubarb
Total time: PT0D0H0M
Yield: makes 4 cups
Ingredients: 1 1 ⁄ 2 lb. rhubarb, trimmed and cut into 2" pieces on an angle; 1 cup fresh orange juice; 1 ⁄ 4 cup honey; 1 ⁄ 2 tsp. kosher salt; 8 pods green cardamom; 2 whole star anise; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 1 (1/2-inch) piece ginger, peeled and thickly sliced crosswise; Yogurt or vanilla ice cream, for serving

Serves
makes 4 cups

TODD COLEMAN

Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote. This recipe first appeared in our May 2013 issue along with Dara Moskowitz Grumdahl's story, Good Stalk: Rhubarb.

Ingredients

1 ¹⁄₂ lb. rhubarb, trimmed and cut into 2" pieces on an angle
1 cup fresh orange juice
¹⁄₄ cup honey
¹⁄₂ tsp. kosher salt
8 pods green cardamom
2 whole star anise
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 (1/2-inch) piece ginger, peeled and thickly sliced crosswise
Yogurt or vanilla ice cream, for serving

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Instructions

Step 1

Heat oven to 400°. Mix together rhubarb, orange juice, honey, salt, cardamom, star anise, vanilla bean and seeds, and ginger in a 9" x 13" baking dish. Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes. Let cool to room temperature. Serve over yogurt or ice cream, if you like.

Heat oven to 400°. Mix together rhubarb, orange juice, honey, salt, cardamom, star anise, vanilla bean and seeds, and ginger in a 9" x 13" baking dish. Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes. Let cool to room temperature. Serve over yogurt or ice cream, if you like.