Rhubarb Bacon Compote
This compote is a great way to use the solids left from making our Rosemary Rhubarb Shrub.
Ingredients
3 slices bacon, cut into thin slices cross-wise
Solids from making Rosemary Rhubarb Shrub
1/2 cup apple juice or water
2 Tbsp. sugar
Directions
In a heavy-bottomed, stainless steel or enameled pan, cook bacon over medium heat until it starts to brown.
Add solids from Rosemary Rhubarb Shrub recipe and apple juice or water. Bring to a boil, stirring frequently. Turn down heat and cook for about 5 minutes, stirring constantly, until it has the consistency of jam.
Pack into a hot, clean pint jars, let cool, and store in the refrigerator for up to two weeks.
Serve on crackers with a soft cheese, warm on a wheel of brie in the oven for about 10 minutes at 350 degrees, or apply as a thick baste to roasted pork or chicken in the last 15 minutes of cooking.
Suggestions
Storage note: We do not recommend canning this recipe due to the meat and lack of acid.
The complexity of this compote makes it a great partner to Uplands Cheese Pleasant Ridge Reserve or other Wisconsin alpine-style cheeses.
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