📖 Instructions

1. Prep the rhubarb: Wash the rhubarb stalks thoroughly. Trim off the ends and any leaves (rhubarb leaves are poisonous, so be sure to discard them!). Cut the stalks into 1/2-inch to 1-inch pieces. If your rhubarb is particularly thick, you might want to quarter the stalks lengthwise before cutting.
2. Roast the rhubarb (optional): For a deeper, sweeter flavor, consider roasting the rhubarb. Preheat your oven to 400°F (200°C). Spread the chopped rhubarb on a baking sheet, drizzle with a tablespoon of olive oil (trust me!), and roast for 15-20 minutes, or until softened and slightly caramelized. Skip this step if you prefer a brighter, more tart flavor.
3. Sauté aromatics: In a medium saucepan, melt the butter over medium heat. Add the minced ginger and cinnamon stick (or ground cinnamon) and sauté for 1-2 minutes, until fragrant. Be careful not to burn the ginger!
4. Add kidney beans: Drain and rinse the canned kidney beans thoroughly. Add them to the saucepan with the ginger and cinnamon. Stir to coat the beans with the aromatic butter.
5. Combine ingredients: Add the chopped rhubarb (roasted or unroasted) to the saucepan. Pour in the orange juice and honey (or maple syrup). Stir well to combine all the ingredients.
6. Simmer the compote: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the saucepan, and let it simmer for 20-25 minutes, or until the rhubarb is tender and the compote has thickened slightly. Stir occasionally to prevent sticking.
7. Adjust sweetness (if needed): Taste the compote and add more honey (or other sweetener) if desired. Keep in mind that the flavor will mellow as it cools.
8. Remove cinnamon stick (if using): If you used a cinnamon stick, remove it from the compote before serving.
9. Cool and store: Let the compote cool slightly before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.