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Some Tasty Spring Inspired Recipes (part 2) - Rhubarb compote with cacao nibs

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Rhubarb compote with cacao nibs

Rhubarb’s bracing, tart flavors come alive in this dish. I love the crunch and savory chocolate notes that the cacao nibs provide, along with the cool tang of crème fraîche. It’s an intoxicating mix.

Ingredients

·         16 ounces rhubarb, trimmed and cut into 1-inch pieces

·         ½ cup honey

·         ¼ cup water

·         Juice of 1 lemon

·         1 vanilla bean, split lengthwise

·         Crème fraîche, for serving

·         Cacao nibs, for serving

Recipe

·         In a large pot, combine the rhubarb, honey, water and lemon juice. Scrape the seeds from the vanilla bean into the pot, and toss the pod in as well. stir gently to combine. Bring the mixture to a boil. Reduce to a simmer and cook, covered, for 12–15 minutes, stirring halfway.

·         Remove the pot from the heat and allow it to cool slightly. Discard the vanilla bean pod. divide the compote among 4 bowls. Serve warm or at room temperature with a dollop of crème fraîche and a generous sprinkling of cacao nibs.

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Rhubarb compote with cacao nibs

 

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