0 (0)

Category: Sauces and Condiments

Rhubarb and blood orange compote

Rhubarb and blood orange compote
Myung J. Chun / Los Angeles Times

About 30 years ago, my partner, Bob, planted a small blood orange tree in the courtyard of his house in Kenter Canyon, north of the Brentwood neighborhood of Los Angeles. The courtyard is shady, but the tree reached for the ... Read more

Total time: About 1 hour, plus chilling and cooling times | Makes about 3 cups
  • About 1 hour, plus chilling and cooling times. Makes about 3 cups
  • About 2 pounds blood oranges
  • 1 pound trimmed rhubarb, sliced 1/2-inch thick (about 4 cups)
  • 1 1/2 cups plus 1 tablespoon sugar, preferably organic
  • 1/4 vanilla bean, split and scraped

Step 1Segment the oranges: Cut off either end of each orange, then cut away the skins by cutting down the sides of the oranges, positioning your knife between the white pith and the orange flesh. Using a sharp paring knife, hold the orange over a bowl and cut away the sections from between the thin membranes. Squeeze the remaining pulp with your hand to extract juice into the bowl and discard the pulp. Weigh the oranges without the juice. You should have ¾ pound.

Step 2In a stainless steel saucepan that is no more than double the volume of the fruit, combine the rhubarb, blood orange segments and juice with the sugar and vanilla seeds and pods. Stir together, cover with plastic wrap and refrigerate for 1 hour.

Step 3Remove the pan from the refrigerator and discard the plastic wrap. Bring the mixture to a boil over medium heat, stirring occasionally. When the fruit begins to boil, remove from heat and set aside to cool, then cover tightly and refrigerate for at least 12 hours, preferably overnight. Remove the vanilla pods and discard or save for another use.

Step 4Place a small plate in the refrigerator to chill. Return the pan to medium heat and bring back to a boil, stirring. Fill a small bowl with water. Using a fine mesh skimmer, skim off any foam from the fruit. Stir the fruit with a rubber spatula until the mixture has thickened, 8 to 10 minutes. Remove the plate from the refrigerator and place a spoonful of the compote on the plate. It should not be as thick as jam, but it should not be very runny either. The liquid that runs off should be syrupy.

Step 5Remove from the heat and pour into 1- or 2-cup canning jars. It helps to use a wide canning funnel to do this. Cover tightly, set aside to cool and refrigerate. The compote will keep for a couple of weeks.

Each ¼ cup:
Calories 145; Protein 1 gram; Carbohydrates 36 grams; Fiber 2 grams; Fat 1 gram; Saturated fat 0; Cholesterol 0; Sugar 33 grams; Sodium 2 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Pomelo marmalade
Quick dark chocolate sauce
Quick pickled pumpkin
Creamy ranch dipping sauce