Hi there! Are you ready for some delicious-ness? It’s rhubarb season! I absolutely love rhubarb; it’s so old-timey. It reminds me of my grandma, who makes a killer rhubarb-strawberry pie. So when I came across stalks of rhubarb at our farmer’s market I bought one bunch to try out this recipe for rhubarb compote, and can I just say…Oh.My. I may or may not have eaten all of this by myself.
Rhubarb Compote
1 lb. fresh rhubarb, cut in half lengthwise, and then into ½ inch slices
1 ½ c. sugar
Combine the fruit (is rhubarb a fruit??) and sugar and let it sit overnight, stirring occasionally. (This is to masticate, or draw out the rhubarb’s own liquid so you don’t have to add water, which would make the compote less flavorful. And we wouldn’t want that.)
In the morning, put the mixture in a saucepan and bring it to a boil, then turn off the heat and cover until soft.
When cool, blend the mixture until it’s combined and beautifully pink. There should still be some chunks of fruit in it.
This truly couldn’t be easier; it only takes 2 ingredients! I don’t know of anything that takes only 2 ingredients.
So here’s the fun part: what to put it on. My personal fave is over vanilla bean ice cream, but it’s also yummy over peach cobbler, stirred into applesauce, or even on whole grain toast.
Next year, I’m for sure buying more than one bunch of rhubarb. I may even package the stuff in jars for gift-giving. So what do you think? Will you try it?
Here’s some more of my favorite old-fashioned recipes you won’t want to miss:
I love this idea! I haven't had rhubarb in ages, but this sounds like the way to do it. Yummm, thank you!