Making this compote deeply appeals to the kid in me: the vibrant crimson of the rhubarb stalks cut into building-block forms; the almost-gaudy orange of the kumquats, sliced thin to look like wheels; and sparkly sugar crystals. Geometric shapes in brilliant colors all tossed together - cooking should be playful and here it really is.
David Tanis's Platter of Figs cookbook is endlessly inspiring to me: the recipes, the photos, the simple seasonality and poetry of everything he cooks. I love both rhubarb and kumquats for their quirky tangy flavors, and Tanis combines the two in a delicious compote. Serve with a dollop of whipped cream, creme fraiche, or vanilla ice cream for an unexpected Spring dessert.
INGREDIENTS
from David Tanis's Platter of Figs
- 2 pounds rhubarb
- 12 kumquats
- 1 cup sugar
Preheat oven to 350.
Using a paring knife, peel the rough strands from the rhubarb stalks and cut them into 4 inch batons. (Next time, I think I might also chop the batons to make for a less fibrous texture).
beauty can even be found in the rhubarb strings destined for our compost pile
Slice kumquats. Toss rhubarb and kumquats in sugar and place everything in a low baking dish.
Slice kumquats. Toss rhubarb and kumquats in sugar and place everything in a low baking dish.
Bake for about 45 minutes until everything is tender. Let cool and serve at room temperature.
