Rhubarb Compote

This unusual uncooked dessert was inspired by the compote served at Rendezvous in Cambridge, Massachusetts.

• 1 lb. rhubarb, leaves trimmed
• 10 dried apricots, coarsely chopped
• ⅓ cup dried cranberries
• ⅓ cup honey
• 8 small rosemary sprigs (about 2 inches each)
• 2 tsp. orange liquor, such as Grand Marnier or Cointreau
• ~ Chopped mint for garnish

1. Slice the rhubarb crosswise into ½-inch pieces. (If the stalks are really thick, cut them in half lengthwise first.)

2. In a medium non-reactive bowl (glass or stainless steel), combine the rhubarb with the apricots, cranberries, honey, rosemary, and liquor. Mix well, cover, and refrigerate for 24 hours. Stir twice during this time frame.

3. Remove the rosemary sprigs before serving and garnish the compote with the mint.

This compote can be stored in the fridge for up to three days. I served my version three ways: atop panna cotta, over yogurt, and snarfed straight from the mixing bowl. Would also make a great topping for pork chops or duck breasts.

Rhubarb Ginger Cooler

To call this bracing pink drink a rhubarb-infused ginger ale doesn’t do it justice; it’s much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

• 3 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
• 2 1/2 cups cold water
• 1 3/4 cups sugar
• 3 tablespoons coarsely chopped peeled fresh ginger
• About 2 cups sparkling water

Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.

Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.

Serve syrup in glasses over ice with a splash of sparkling water.

Cooks' notes: Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving. Syrup keeps, frozen, 3 months.

Servings: Makes 12 drinks.

from Gourmet