Rhubarb Compote
It’s Rhubarb season & the easiest way to enjoy it when making a pie seems too daunting is this simple rhubarb compote.
Rhubarb is a tart vegetable whose flavor really takes off when combined with sugar. It’s one of those nostalgic vegetables on Long Island that’s only around for a brief period, so you need to enjoy it while you can!
Enjoy it with yogurt, ice cream, chia pudding or even in a cocktail.
Recipe:
3 cups chopped rhubarb (I usually use one large bunch) Do not use green leaf tops
2/3 cup sugar
juice of one lemon
1 teaspoon lemon zest
2 teaspoons cornstarch
Combine all ingredients in a saucepan and simmer on medium heat until texture is sauce-like & everything is well combined - be sure to stir frequently (usually takes 5-10 minutes). Remove from heat & allow to cool. This will last up to a week in the fridge, I usually store in a mason jar.
Time to complete: 15-20 min
This is my favorite yogurt topping all spring.
Optional: Add strawberries for a strawberry rhubarb compote
