With fresh rhubarb readily available this time of year, it’s a shame not to enjoy the ruby red vegetable. I picked up a trio of rhubarb stalks at Green City two weeks ago and returned home to immediately turn them into something simple and delicious: rhubarb compote. I found a straightforward recipe on food & style and was so pleased with the results that I knew I had to share. This compote is an excellent topping on Greek yogurt, goat cheese and baguette, oatmeal, ice cream, and so many other things. You can even enjoy it by the spoonful all by its lonesome (just like I did).
Rhubarb Compote (Makes 1 1/4 cups)
Recipe from Food & Style
* 1 tbsp water
* 1 lb young rhubarb stalks, ends trimmed and cut into 1/4-inch slices
* 3/4 cup sugar
Place the water, rhubarb and sugar in a medium saucepan and heat over medium-high heat. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 to 6 minutes until the rhubarb releases its juice and the slices become tender. Stirring occasionally. Remove from heat, transfer to a bowl, and cool to room temperature.