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.
Rhubarb compote
with cacao nibs
