Strawberry-rhubarb pie is as common as it is delicious but we wanted to expand rhubarb’s resume in this Triple Take series.
- 4 cups chopped rhubarb (the redder the better)
- 1/4 cup red wine vinegar
- 1/4 cup dried hibiscus flowers (available at your local Hispanic market)
- 2 cups sugar
- 3 tablespoons ground black pepper
Place all ingredients in a medium pot and bring to a simmer over medium heat.
Reduce to low flame and cook until rhubarb it reaches a stewed consistency.
Immediately spread compote on to a baking sheet. Cool to preserve color.