I can’t help myself this time of year. As soon as rhubarb appears in the grocery store, I buy it in bulk. I feel like I need to get my fix while it’s available, since the season always seems to end too soon. After a recent splurge on tons of fresh rhubarb, I needed creative ideas of what to make with it. Hello compote! This could honestly be my new favorite food. I can’t stop eating it! It’s delicious on waffles and pancakes for breakfast, as a filling in crepes or blintzes, or over vanilla ice cream for dessert. For a simple and healthy snack, try some drizzled over fresh cut strawberries. I even stirred some adobo sauce into some reserved compote and ate it with grilled pork. Any way you eat it, I promise, you won’t be disappointed!
Rhubarb Compote
Yield: 2 cups
Time: 15 minutes total
4 cups diced rhubarb (roughly 1¼ lbs)
½ cup sugar
¾ tsp. ground cinnamon
½ tsp. ground ginger
1 tsp. vanilla bean paste (or vanilla extract)
- In a medium saucepan, mix together the sugar, cinnamon, and ginger. Add the rhubarb and toss to coat. Bring to a simmer over medium heat for 3 minutes, stirring occasionally. (I know, it seems weird that the mixture has no liquid in the beginning, but after a few minutes the rhubarb will start to break down and provide all the moisture you need!)
- Reduce the heat to medium-low and simmer for about 5 minutes to allow the rhubarb time to break down a bit. Remove from the heat and stir in the vanilla.
Serve warm or chilled. I love this compote over waffles or pancakes, over vanilla ice cream with fresh cut strawberries, or straight off the spoon!
janis cakes 