Summer is in full swing and that means delicious tomatoes (probably my favorite fruit/veg of all) and beautiful stalks of rhubarb. Inspired by the UK's obsession with rhubarb - rhubarb yogurt and pies are always available at all seasons- I thought I'd make my own compote that can be spread on anything or mixed into fresh yogurt. Best place to buy summer's goodness? At the farmer's market.
Simple Rhubarb Compote
1 1/2 lbs rhubarb (4 cups 1/2 inch pieces)1 cup sugar
2-3 tablespoons fresh lemon juice
Combine rhubarb pieces with sugar and lemon juice in a pot over medium-high heat, stirring.
Bring to a boil then reduce to simmer and cover, stirring occasionally. You want it to reduce to a thick syrupy consistency, in all around 10 minutes.
After it is cooked down, let the compote cool then transfer to a jar or container and place in the fridge. I find glass containers perfect for storing homemade condiments.
It is wonderful on yogurt, on pancakes or french toast as I did the other morning :) If you want to make Strawberry-Rhubarb compote, simply add strawberries in the pot.
** Remember to not include any of the rhubarb leaves! They are poisonous and cannot be eaten.**