Rhubarb Orange Compote

Compotes were fruity desserts in medieval times. Now, they are sweetened fruits that can make an appearance on a dessert or appetizer tray or can be served alongside meats during a main course. I made this rhubarb compote with the last of the rhubarb from my yard and used kumquats instead of orange juice. I found a kumquat tree (on public land) with fully ripened fruit just waiting to be used! It was fun to harvest a few kumquats by climbing the tree and shaking the limbs until the ripest fruit landed below. Kumquats are little oranges that can be eaten whole, or used in place of oranges.

Ingredients:

2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup quartered kumquats (or 1/2 cup orange juice and 1 tsp orange zest)
1/2 cup sweetened dried cranberries
1/2 cup chopped onion
1/3 cup brown sugar
1/3 cup sugar
1/2 cup red wine vinegar
1 Tbs minced crystallized ginger or ginger
1/2 tsp cinnamon
1 tsp curry powder (optional)
1/4 tsp black pepper

Directions:

Mix all ingredients together in a saucepan. Bring to a boil, reduce to a simmer and cook for 20 minutes if using kumquats or 30 minutes if using orange juice. Taste and enjoy. Makes about 2 cups.

Serves 4 for dessert or 8 as an appetizer or a sauce for meat

Stealthy Cooking Tip: I've been using up ingredients in new and unusual ways during this difficult time of shopping during a pandemic. I don't want anything to go to waste, but I certainly want everything to taste delicious! This will keep for several weeks in the refrigerator, so make some up now if you're ready to harvest your last rhubarb for the season.