Definitely the fastest way to cook rhubarb. This incredible compote is delicious as is, on vanilla ice cream or with plain yogurt. Top it with toasted walnuts to add a nutty element and a little textural contrast.
1 ½ pounds fresh rhubarb, leaves removed.
1/3 cup packed brown sugar
grated rind of 1 orange
¼ tsp black pepper
½ tsp ground cardamom
1 tbsp coarsely grated fresh ginger
1 tbsp melted butter
Line a rimmed cookie sheet with aluminum foil and lightly grease. Set oven to broil setting. Move an oven rack to the highest level.
Cut the rhubarb into 2-inch diagonal pieces. Place in a large bowl and add the sugar, orange rind, pepper, cardamom and ginger. Toss well and transfer to the baking sheet. Spread the mixture into a single layer. Drizzle with the melted butter.
Place the pan under the broiler for about 5-7 minutes until the rhubarb starts to turn brown. DO NOT STIR AT ANY TIME.
Remove to a cooling rack and let stand until cool. Refrigerate until ready to use.
