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Rhubarb Bacon Compote

March 01, 2014

Ingredients

  • 3 slices bacon, cut into thin slices cross-wise
  • Solids from making Rhubarb Shrub*
  • 1/2 cup apple juice or water
  • 2 Tbsp sugar

Instructions

In a heavy-bottomed, stainless steel or enameled pan, cook bacon over medium heat until it starts to brown.

Add solids from 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.

Storage note: We do not recommend canning this recipe due to the meat and lack of acid.

*Read the story + other recipes: Cooking Fresh with Rhubarb

Ingredients

  • 3 slices bacon, cut into thin slices cross-wise
  • Solids from making Rhubarb Shrub*
  • 1/2 cup apple juice or water
  • 2 Tbsp sugar
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