Triple Take: Rhubarb, Thinking Outside the Pie
Strawberry-rhubarb pie is as common as it is delicious but we wanted to expand rhubarb’s resume in this Triple Take series.
Chef Michelle Donaldson of the fantastically local farm-to-fork restaurant Tallgrass Prairie Table prepared this lovely and delicious rhubarb flatbread. Michelle originally prepared this dish for the first dinner she cooked at Living Kitchen Farm and Dairy, where Tallgrass Prairie Table procures the bulk of its ingredients. If you stop by, you might even find this delicious flatbread on the menu sometime.
Ingredients
- 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
Instructions
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.
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