Rhubarb Kumquat Compote

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
12 kumquats
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.

Here’s a few more recipes for you to try:

• Apple Blackberry Crisp from Elana’s Pantry
• Rhubarb Muffins from Shauna at gluten-free girl and the chef
• Easy Rhubarb and Quinoa Breakfast Bowl from Sophie at Mostly Eating

Tagged as: breakfast, dairy-free, families, farm-fresh, gluten-free, kumquat, nutrition, paleo, primal, spring, sweets, vegetarian