Sunday, May 06, 2012

Rhubarb for breakfast

Woke up this morning and decided to cook up some rhubarb compote.  I'd cut a bunch from the yard a couple days ago thinking I'd be able to track down some strawberries to pair with it in a galette or crisp.  Early season strawberries sell out quick at the farmers market, and I missed out yesterday.

So, instead, a batch of rhubarb compote...

Rhubarb Compote by Rebecca Mann

4 - 5 cups rhubarb (chopped)
1/4 cup water
1/4 cup plus 1 Tablespoon sugar

Remove leaves from rhubarb stalks.  Chop into 1/4 inch (or so) pieces.  Place in a saucepan, add water, and cook on medium heat, stirring often.  Turn the heat down to medium low when the rhubarb breaks down and begins to resemble the consistency of chunky applesause.  Add sugar - more or less to taste - and continue stirring.  Remove from heat and allow to cool.  Pour into a lidded glass jar and refrigerate.  (I don't know how long it will last in the fridge.  Ours is always gone well before it has a chance to go bad.)

I love this compote on plain yogurt and vanilla ice cream.  It's also delicious on its own.

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