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Okay, I know what you're thinking: rhubarb and kidney beans? Together? Trust me on this one. I stumbled upon this oddball combination during a fridge-cleanout experiment, and the result was surprisingly delicious. The tartness of the rhubarb beautifully balances the earthiness of the kidney beans, creating a unique and flavorful compote that's both sweet and savory. Honestly, its kind of great. My neighbor Carol gave me a bunch of rhurbarb from her garden (bless her heart, she always overplants). I was looking for somthing different than my usual crisp recipe.
This rhubarb and kidney bean compote is more than just a quirky recipe; it's a versatile condiment that can be used in countless ways. Spoon it over yogurt or oatmeal for a hearty breakfast, serve it alongside grilled chicken or pork for a tangy side dish, or even use it as a filling for tarts and pies. What's more, it’s packed with nutrients, fiber, and antioxidants, making it a guilt-free treat. And, frankly, the unexpectedness of it all is just fun! Don't be afraid to expermient, folks!
And let's be honest – we all need a little adventure in our cooking lives. Ditch the ordinary for a day and embrace the unexpected with this rhubarb and kidney bean compote. You might just find your new favorite flavor combination! One time I tried it over vanilla ice cream and, you know what? It was divine. Try it out and let me know what ya think!
Required Equipments
Medium saucepan
Wooden spoon
Measuring cups and spoons
Baking sheet (optional, for roasting rhubarb)
Rhubarb and Kidney Beans Compote: Frequently Asked Questions
Rhubarb and Kidney Beans Compote
Rhubarb & Kidney Bean Compote combines the tartness of rhubarb with the earthiness of kidney beans for a surprisingly delightful flavor combination. This unique and versatile condiment is perfect for breakfast, side dishes, or desserts.
⏳ Yield & Time
Yield:4 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
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.
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.
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!
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.
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.
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.
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.
Remove cinnamon stick (if using): If you used a cinnamon stick, remove it from the compote before serving.
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.
📝 Notes
For a richer flavor, roast the rhubarb before adding it to the compote.
Adjust the amount of honey to your preference, depending on the tartness of the rhubarb.