Rhubarb Compote Recipe from Sugar & Olives

SUGAR & OLIVES will be the guest at The Westport Farmers' Market THIS Thursday May 29th. SUGAR & OLIVES is devoted to serving wholesome, healthy and happy {LOCAL} food. If it's grown in CT, then it's served up at Sugar & Olives.

SUGAR & OLIVES will demo-ing and serving up recipes for RHUBARB COMPOTE & PICKLED RAMPS (view complete recipes below) as well as providing rhubarb lemonade. Chef Jon Vaast and Jenn Balin will also discuss the many uses for these ingredients like ramp and rhubarb chutney, rhubarb tom collins, ramp martini, & ramp butter. 

SUGAR & OLIVES always strives to educate and cultivate its diners. A recent addition to the lineup at S&O is Jon Vaast, former executive chef of the Dressing Room Restaurant. We look forward to seeing him at the market. 

RHUBARB COMPOTE

INGREDIENTS

1 pound rhubarb, peeled and cut into a 1/4” dice

3/4 cup organic vanilla sugar

juice of 1 lime

1/4 t vanilla extract

2 cups of brewed tea (i like a blood orange and pear from Arogya)

Macerate the rhubarb by placing the cut rhubarb in a large glass bowl, and toss with the sugar, lime juice and vanilla extract. Leave out at room temperature for  1 hour.

Strain out the juice that has formed and save it! Place the juice into a medium pot and add the tea and boil. 

Place the rhubarb in a glass baking dish and pour the hot liquid over it, cover and bake for 12-15 minutes at 350*F.

Strain out the juice and reserve for cocktails or smoothies.

Cool and enjoy your compote (which will firm up as it sits in the fridge).

PICKLED RAMPS

makes about 1 quart of pickles

INGREDIENTS

2 pounds of ramps, washed and trimmed just above the bulb

1 T kosher salt, plus extra salt for water in first step

1 cup white wine vinegar

1 cup champagne vinegar

1 cup sugar

2 t pickling spice

1/4 t pink and white peppercorns

1 bay leaf

DIRECTIONS

Bring a 4-qt. saucepan of salted water to a boil. Add ramps and cook until crisp-tender, about 30 seconds. Using a slotted spoon, place in an ice bath. Drain and place in a sterilized 1-qt. glass jar with airtight lid.

Combine 1 tbsp. salt, all remaining ingredients, and 1 cup water in a 4-qt. saucepan. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, about 2 minutes. Pour mixture over ramps and seal jar. Let cool to room temperature and then refrigerate up to 2 weeks.