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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 (or use onion)
  • 1 1/2 Tbsp unsalted butter, melted
  • 1/3 cup sugar
  • 1 tsp minced thyme plus twelve 2-inch thyme sprigs
  • Kosher salt and freshly ground pepper


1. Light grill. In medium bowl, toss rhubarb and shallots with butter to coat. Stir in 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.

Delicious with grilled pork, salmon, swordfish, chicken or tofu!

Adapted from Food and Wine

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