ultra-versatile Rhubarb Compote

No matter where you go, it seems that rhubarb is the first thing to appear at local markets in the spring.  Rhubarb is one of the few perennial vegetables grown in the US…the other that I can think of is asparagus.  Rhubarb grows as stalks from a central plant coming out of the ground.  Once the plants germinate, they are typically around for good.  The plants growing on our farm have been around for who knows how long.  My parents did not plant them, and have lived there for 30 years.  Though the rhubarb leaves are toxic, the stems are tart and juicy.  Don’t be intimidated by rhubarb or feel like you have to be a baker to use it.  One of the best and most versatile ways to use rhubarb is to make a compote, and there is no baking involved. 

We’ll continue to use the word “compote” since it makes us sound like culinary geniuses, but let’s remember that a compote is just stewed fruit.  What can you do with a rhubarb compote?  Loads of things.  I know, because I made some and then used it five different ways over the course of a week.  Several mornings I spooned it on top of plain yogurt and had it for breakfast.  It added a delicious sweetness and turned the yogurt pretty pink.  Similarly, I used it as an add-in to my bowl of oatmeal on other mornings.  Serve the compote warm over vanilla ice cream, and you’ll have an easy and delicious ice cream sundae.  Today I stirred about a tablespoon of the compote into unsweetened lemonade, and pulsed it in the blender with some ice for a frosty frozen beverage.

Delicious and refreshing strawberry-rhubarb iced lemonade!

Finally, I used the compote along with some leftover ricotta and ciabatta bread that I had on hand to make AMAZING Strawberry Rhubarb Stuffed French Toast.  Wow.  

Until today, I didn’t even like French toast.  I have always considered it the ugly duckling of the breakfast trio, always preferring pancakes and waffles.  Not anymore.  Anyway, my point is that once you have this compote on hand, you will certainly make good use of it.

Before and after about 5 minutes of simmering...almost there!

Strawberry Rhubarb Compote (You can make this compote with rhubarb alone, or with strawberries if you have them on hand.)

4 cups rhubarb (and strawberries)

½ cup sugar

¼ cup water (or orange juice)

Combine ingredients in a saucepan on medium heat.  Simmer the compote for ~10 minutes, stirring occasionally until the rhubarb softens and the mixture becomes thick and syrupy.

Serve warm over ice cream, or refrigerate for any number of uses!

Enjoy,

Brittany