Rhubarb Compote

Name: Rhubarb Compote
Yield: makes about 3 1/2 cups
Ingredients: 2 1/4 pounds rhubarb, ends trimmed and leaves discarded; 1 cup plus 2 tablespoons sugar; 1/2 cup water; 3 strips (each 2 1/2 by 1/2 inch) orange zest; 3 strips (each 2 1/2 by 1/2 inch) lemon zest; 1/4 teaspoon coarse salt

January 26, 2012

A compote is a simple fruit sauce that usually serves as one element of a multilayered dessert. It’s used to top cakes or scoops of ice cream or as an accompaniment to mildly flavored cookies such as shortbread. Rhubarb requires a higher proportion of sugar than most fruits, since it is naturally sour; here it is also flavored with citrus zests. If you want to use other fruits, such as stone fruits or pears, adjust the amount of sugar depending on their sweetness.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.