The Rhubarb Compote Recipe My Friends Keep Asking For & The Perfect Cake to Pair it With

A Rhubarb Compote + a Regenerative Avocado Oil Cake Perfect for Summer Hosting

Hi! I’m Hilliary, founder of Circle of Friends- conversations, connections, and events centered around circularity. You can also find me on instagram where I host The Stoop Series. I’m currently transforming my Brooklyn Townhouse in the most sustainable way possible, creating a space to gather and bring people together. Subscribe to follow along + get invites to fun events!

Avocado Oil Cake + Rhubarb Compote served on my grandma’s cake stand with her eyelet tablecloth and vintage Danish candlesticks.

A core childhood Summer memory of mine is of my grandma having a whole rhubarb garden along one side of her weathered wood fence across the always freshly mowed lawn from the tomato garden my grandpa kept. Every season she would make a rhubarb strawberry crumble with it, I remember eating it for dessert with vanilla ice cream and then breakfast the next morning.

The other morning at the farmers market I grabbed two handfuls of rhubarb with no plan or recipe in mind, just a feeling that I wanted to make something so perfectly tart and sweet that with one bite would bring me back to Summers in my grandma’s garden.

With my farmers market bundle and more from an upstate farm stand, I made a rhubarb compote to pair with an avocado oil cake.

I love an olive oil cake, we even had one as our wedding cake in Portugal. This Summer I’ve been trying to find a dessert that becomes my go-to for hosting and Camilla Marcus’s Avocado Oil cake has been the winner winner regenerative dinner so far. It’s both dense yet crumbles perfectly, not too sweet and is a perfect pairing for a slightly tart rhubarb compote.

I keep our kitchen stocked with as many circular products as possible which means upcycled foods and regenerative agriculture pantry staples. One of my favorites is west ~ bourne avocado oil. Founded by chef Camilla Marcus, west ~ bourne products use regenerative farming practices and are completely plastic-free. I can taste a difference when I cook with it— it’s more nutritious for you and the planet. Making more sustainable choices can be as easy as what’s in your pantry, a bottle of avocado oil also makes a great host gift.

Rhubarb Compote

• About 2 pounds of Rhubarb, this was about two bundles at the Farmer’s Market, cut into 1-inch pieces

• 1/3 cup of sugar, I prefer less sugar to bring out the tartness of the rhubarb but if you want it sweeter, add more sugar

• 1 peel of lemon slice

• dash of Vanilla ( a small capful)

• 2 tablespoons of water

Instructions:

1. Prep the rhubarb: Wash and trim the rhubarb, then cut into roughly 1-inch pieces. No need to peel.

2. Cook: In a medium saucepan, combine rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes jammy but still has texture. The rhubarb will start to look stringy This was about 8-10 minutes for me but it will vary.

3. Finish: Remove from heat and stir in vanilla and remove lemon peel.

Suggestions:

• Don't add too much water; rhubarb releases its own juices

• You can add other flavors like strawberries, ginger, or cardamom

• Make more while it’s in season, the compote keeps in the fridge for about a week and can be frozen for up to 6 months.

• Beyond cake, it’s great for yogurts, cottage cheese, ice cream, toast, or straight out of the jar.

A rhubarb compote and a beautiful table by my friend Ali

Avocado Oil Cake from Camilla Marcus’s My Regenerative Kitchen Cookbook

After it cooled just a little yet while still warm, I poked holes throughout the cake with a thick toothpick and topped it with the compote as if it was a frosting.

Makes one 9-by-5-inch (23 X 13 cm) loaf or 9-inch (23 cm) round

Ingredients:

• 1 cup (240 ml) avocado oil, plus more for greasing

• ¾ cup (60 ml) milk or unsweetened nondairy milk of choice, at room temperature

• ½ teaspoon lemon juice or apple cider vinegar

• 1 cup (200 g) light coconut sugar or honey

• 3 large eggs

• 2 cups (250 g) all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon kosher salt

• ¼ teaspoon baking soda

Get your own copy

Instructions:

Preheat the oven to 350°F (180°C). Grease a 9-by-5-inch (23 × 13 cm) loaf pan or 9-inch (23 cm) round cake pan. For extra protection, you can line the bottom of the pan with parchment paper and grease the parchment. Chill the pan in the refrigerator while you make the batter (this will enhance the barrier and help your cake not stick to the pan).

Combine the milk and lemon juice in a large bowl and let sit for 5 minutes to curdle. Whisk in the coconut sugar until dissolved, about 30 seconds, then whisk in the eggs one at a time. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda, then slowly whisk the dry ingredients into the wet ingredients. Using a spatula, fold in the avocado oil a little at a time (if you whisk in the oil, it might get too bitter), then transfer the batter to the chilled pan. Smooth the top of the batter with a spatula.

Bake for 40 to 45 minutes, or until a paring knife inserted in the center comes out clean. Let cool for 30 minutes before unmolding and slicing. Top with rhubarb compote and enjoy with friends.

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