Tuesday, May 21, 2013

David Tanis' Rhubarb Kumquat Compote

I'd like to recommend you the cookbook A platter of figs by David Tanis. He celebrates radical simplicity, the idea of eating with the seasons, the mastery of perfect cooking and unexpected composition.
Good food has not to be fussy, simplicity is the key!

I love each one of his 24 menus in A platter of figs (6 menus for each season of the year). The Rhubarb Kumquat Compote is part of spring menu n° 6 "Duck for Dinner". Did I intrigue you?  Well, menu n° 6 comprises Crabmeat and Parsley Salad as a starter, followed by Five Spice Duck with Buttered Turnips and Fried Ginger - and as a sweet ending:

Rhubarb Kumquat Compote

2 pounds rhubarb
12 kumquats, sliced
1 cup sugar

Preheat the oven to 180°C (350°F). Trim and destring the rhubarb, then slice into small pieces.
Put the rhubarb and the kumquats in a bowl and mix well with the sugar. Transfer the mixture to a shallow baking dish. Bake for about 40 minutes, until the rhubarb is soft. Cool to room temperature.

Serve the rhubarb with plenty of sauce and a dab of Crème Fraîche or a scoop of vanilla ice cream, with whipped cream or plain whole-milk yoghurt.

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