I’m going to be real honest with you for a moment: I did not know that rhubarb came in stalks until a few years ago. I feel plenty of shame for this, so please: judge my ignorance in silence. I don’t think I ever thought about what it actually was shaped like (A berry? A melon? A big amorphous blob of yum?), nor could I actually pin point its distinct flavor. Rarely does rhubarb get a solo performance: it’s usually second fiddle to its frenemy the strawberry. Don’t get me wrong, this magical combination has driven me to many a pie-eating contest (against myself), but it’s time to give rhubarb it’s due.
I like the simplicity of this compote, with nothing but sugar & vanilla to enhance the sharp-sweetness of the rhubarb, but if you are so inclined try adding some cinnamon. It’s a surprising combo that will put a smile on your face & a tingle in your toes.
And, of course, don’t forget the ice cream (although eating this by the spoonful is never frowned upon in my house).
- 4 cups rhubarb, sliced into ½" pieces (slice the stalks in half lengthwise, then chop)
- 1½ c sugar
- 1 t vanilla extract
- juice from ½ lemon
- Place the rhubarb, sugar, and lemon juice into a heavy-bottomed pot over medium high heat.
- Bring to a boil, stirring constantly, then reduce heat to low, cover, and simmer for 7 minutes.
- Remove from heat, add vanilla, and cool completely. Serve with love.