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Rhubarb-Shallot Compote


  • 1 pound rhubarb, stalks only, sliced 1/2 inch thick
  • 1/2 cup shallots, halved lengthwise and thinly sliced crosswise
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1 teaspoon minced thyme plus twelve 2-inch thyme sprigs
  • Kosher salt and freshly ground pepper


1. Light a grill. In a medium bowl, toss the rhubarb and shallots with the butter to coat. Stir in the sugar and minced thyme and season with salt and pepper.

2. Create a foil envelope, place rhubarb and shallots mixture into foil envelope. Optional: add protein or meat to this foil envelope, and grill until protein is fully cooked. For 1.5 lb pork tenderloin, cook closed foil envelope for about 12 minutes, or until sizzling and puffed.

3. Open the packets carefully! Using oven mitts, transfer the packs to a rimmed platter. Open the packs carefully, transfer the  rhubarb to plates and serve.

Adapted from Food and Wine

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