I am currently in a motel room about an hour north of Pittsburgh, PA. My class in Columbus yesterday went gloriously well (so many thanks to The Seasoned Farmhouse for having me!) and my appearance on All Sides with Ann Fisher earlier today was so fun (you can watch it or download the podcast here).
The upcoming weekend in Pittsburgh got some really nice coverage in the Post-Gazette today. If you’re in the area, please do come out and say hi!
Happily, this blog post isn’t only about what’s happened over the last few days and what’s to come later this week. I also have a recipe for honey sweetened rhubarb compote with ginger. This particular preserve doesn’t have much of a story behind it. It was one of those ideas that sprang fully formed into my brain and I knew I wouldn’t be able to stop thinking about it until I made it.
I used two forms of ginger (freshly grated and juice. I used this bottled juice, but instructions on how to make your own can be found here) to make it kicky, and had I been able to find my jar of crystalized ginger, I would have included some chopped bits as well (how does one misplace a pint jar of ginger?), but the kitchen is a bit of a mess these days and I just couldn’t put my hands on it.
Still, even without the third form of ginger, it’s quite good. I had intended it to be something closer to a jam, but it refused to thicken beyond a very soft set, and so I’m calling it a compote in order to set consistency expectations. You can call it whatever you’d like.
Honey Sweetened Rhubarb Compote With Ginger
- 2 pounds rhubarb stalks
- 1 pound honey or 1 1/3 cups, if you prefer volume measurements
- 1 tablespoon freshly grated ginger
- 1 tablespoon ginger juice
- Prepare a boiling water bath canner and four half pint jars.
- Trim rhubarb stalks and cut them into inch-sized segments. Place them in a pot and add the honey, grated ginger, and ginger juice.
- Let the rhubarb sit for 5-10 minutes, until the honey mingles with the ginger juice and starts to dissolve.
- Place the pot on the stove and bring the rhubarb to a boil. Cook at a fast bubble, stirring regularly, until the rhubarb breaks down and the whole mess has thickened to your liking.
- Remove jam/compote from heat and funnel it into the prepared jars, leaving about 1/2 inch head space. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and let them cool. Sealed jars are shelf stable for a good long while. Any unsealed jars should be refrigerated and eaten within a couple of weeks.