By Riki Shore
This recipe is inspired by one I found in David Tanis’ beautiful cookbook A Platter of Figs. I lessened the amount of sugar and increased the cooking time. The resulting compote is more along the consistency of all the wonderful baked fruit desserts that I don’t eat much any more – buckles, fools, cobblers and crisps – because they’re toppings aren’t certified gluten-free. We ate this for dessert with a vanilla-scented whipped cream, and for breakfast the next morning with plain yogurt and a drizzle of maple syrup.
2 pounds rhubarb
1/2 cup sugar
1/4 cup brown sugar
1. Preheat the oven to 350 degrees.
2. Trim the rhubarb, then cut into 1/2″ slices. Slice the kumquats very thin.
3. Place the fruit in a mixing bowl and add the sugars. Toss to coat evenly, then pour into a shallow baking dish.
4. Bake for 45 – 60 minutes, until the rhubarb is very soft and bubbling slightly around the edges.
5. Serve warm or at room temperature topped with creme fraiche, whipped cream, yogurt or vanilla ice cream.