Really Wonderful Rhubarb 

It’s Rhubarb season! But what do we do with those long, fibrous, sour stalks? 

Here is my favorite way to use it: make a versatile sort of fruity sauce/compote that can be used with meats as a condiment, mixed with yogurt and oats (or just with yogurt as pictured here) for a quick breakfast/dessert parfait, or as an ice cream topping for a treat. The method here may look long, but is actually is quite simple! I just added tips and tricks along with the instructions. 

Ingredients:

• 1 large stalk rhubarb (or enough to make 1 heaping cup chopped)
• 1/2 medium apple 
• 2 Tablespoons to 1/4 cup white sugar
• 2 Tablespoons chopped raisins 
• 1/4 teaspoon vanilla 
• 1/4 cup water 
• About 1/4 teaspoon cinnamon   
• Ginger (optional) 
• Lemon juice (optional)

Yield: about 1 cup 

Time: 15 minutes prep + clean up, 25-40 min cooking time 

Method: 

1—Chop rhubarb and apple into 1 inch by 1 inch pieces. No need to peel the apple. Chop raisins into smaller pieces so that there is more raisin in each bite without being overpowering.

2—Add all ingredients save for the vanilla (and ginger if using) into a small pot. The amount of sugar is up to you. Personally I like to use as little as possible and found that two tablespoons was good enough. Though I would say that is the minimum for this recipe. 

3—Set the pot to medium-high heat until there is an aggressive boil. Then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb has completely broken down and the apple pieces appear “puffy” and barely hold their shape.

This happened to me after about 25 minutes of cooking. (The above photo is what it looked like about 5 minutes from being done minutes before being done)

I was preparing something else and cleaning up as I went, so the time flew by. Once the desired consistency is reached, add the vanilla+ginger and take off the heat. Add more sugar/lemon juice/vanilla if desired. Cation when tasting as this dish can get very hot.

4—Let cool completely and then put in the refrigerator. I found this compote tasted much better the second day after the flavors had a chance to mellow and blend. 

Hope you enjoy :)  

-Photos and recipe by Kate Mitchell