This recipe comes directly from the ladies in line at Jean-Michel Delahaye’s stand at Marché Ornano, where a lively debate was had about just what to do with rhubarb. After much discussion, we came to a consensus that a thick rhubarb compote to be used in tarts or over yogurt was the best way to put this spring stalk to use.
Wash rhubarb stalks and remove the skin by using a paring knife, lightly cutting into the stalk and peeling back the skin in strips. Do this wherever the skin is hard and needs to be removed (not all the skin needs to be peeled off, just the rough parts). If the stalks are young, there may not be much hard skin to remove, and stalks can be left as they are. Cut the skinned rhubarb into
In a bowl, combine the rhubarb with sugar. Mix and let sit for at least 45 minutes, while the sugar extracts juice from the rhubarb. In a medium pot, bring water to a boil. Add the rhubarb and sugar mixture and bring to a boil again. Reduce heat, bringing water to a simmer. Cover and let cook 5 minutes. Remove cover and let cook another 8–10 minutes. Use a wooden spoon to stir and break up bigger pieces of rhubarb while cooking.
Once the compote has a liquid consistency, with not too many large pieces of rhubarb (some larger bits can be kept as they will add texture to your compote), remove from heat and let cool. Once cooled, transfer to a glass container or mason jar and seal firmly. Compote can be stored in the refrigerator for up to one week. Using individual-sized parfait dishes, or any large, clear glass (such as a wine glass or stout water glass), create layers with yogurt and rhubarb compote, starting with yogurt then alternating with compote. Garnish with fresh mint leaves and serve immediately.
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