- 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.
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 ball)
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.