- 12 sticks of rhubarb
1 lb light brown sugar
- ½ cup light corn syrup
- 4 oz butter
- 2 vanilla beans
- 4oz “Chambord” Raspberry liquor
Wash the rhubarb in cold water and the using a clean wet
towel the dead skin from the stick.
Cut the rhubarb into ¾ inch chunks.
Cook together corn syrup / sugar
and butter, constantly stirring with a spatula, until it becomes caramel.
Add the vanilla beans and Rhubarb and gently
fold in caramel.
Don’t worry if caramel start setting hard, just keep cooking and stirring.
Add The “Chambord”
raspberry liquor and keep cooking until the caramel totally combines into liquid.
Using a strainer remove the pieces
of rhubarb before they fall apart or melt into liquid. They should be still hard.
Since you add the rhubarb to the
caramel, this whole process last about 10 minutes.
Then reduce the cooking liquid until heavy syrup consistency (soft
Finally add fold in the pieces of rhubarb and remove from stove.
Five minutes after divide this compote
into 3 quart containers and seal warm.