Rhubarb Compote

Ever come across a red celery looking thing at the market and wonder what it was?  Well my friends, that is Rhubarb, and it was included in our CSA box this week.  Rhubarb has been cultivated in the East for centuries.  The only edible part of the plant is the stalks, the leaves contain high levels of a poisonous compound called oxalic acid.  Raw rhubarb is very sour, so to ease the flavor it is most often stewed with water and sugar or baked into a sweet pie or cobbler. This recipe is easy and quick, and makes a deliciously sweet and sour compote, or thick sauce,  which can be served on pound or angel food cake, ice cream or yoghurt.

Rhubarb Compote:

• 6 stalks of rhubarb washed and cut into inch-long pieces
• 1/2 cup of sugar
• 1 T chopped fresh ginger
• Juice of 1/2 a lemon
• 1/2 vanilla bean, split and the seeds scraped out (reserve the seeds and add to the pot)
• 1/2 cup water

Add all ingredients to a pan and cook, covered, over medium heat for about 25 minutes, until the rhubarb is very soft–That’s it!

It can be served warm, but I prefer to chill it overnight, and then eat it with thick Greek yogurt, homemade granola (recipe to come) and macerated (sliced and tossed with sugar) strawberries. It makes a delicious breakfast, dessert or snack.

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