Wednesday, May 15, 2013

Rhubarb Compote!

It's Spring, and chances are where you live rhubarb is abundant at the moment -- or it will be shortly.  Last summer I gave a new recipe a chance, and have what will likely be a lifetime favorite.  It's Rhubarb Compote, and it compliments a bowl of oatmeal, yogurt or granola perfectly.  Even better, preparation is about as easy as you can get.

Rhubarb Compote:

  • 6 cups chopped rhubarb (note -- not the leaves, just the stalk);
  • 1/2 cup orange juice; and
  • 1/2 cup brown sugar
Bring mixture to a boil on the stove, cover and reduce to medium.  Simmer for 5 minutes with cover.  Remove cover and simmer for another five minutes.  Let cool, freeze, and pull out in the dead of winter.

Image by M. Gustafson Gervasi, 2013

What is your favorite use of the plentiful rhubarb plant?  Leave a comment and share.....more ideas welcome.

1 comment:

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