I have to admit I just wrote two paragraphs on why this week has been stressful for me. And then I thought, who would ever want to read that? But regardless of the fact that I just hit backspace on the entire beginning of my post, I feel much better now. Funny how writing everything out can help you to take a step back and see things in a different light. Sometimes when things are down in writing they don’t seem so important and stressful and awful as they do before you put pen to paper(or fingers to keyboard?) In any case I’m happy to say I’m feeling much better than I did ten minutes before nap time
This is another recipe made with local rhubarb(and local honey from last year) that I bought too much of and had to use up. This recipe is so simple and so good. I’m betting it would be especially delicious on ice cream or swirled into yogurt, but for now we’ve just tried it on our dutch baby from yesterday and I made some especially yummy bars with this compote as a filling that I’ll post at another time. This also freezes really well so don’t be afraid of making a lot as you can put it in the freezer(in small portion sizes if you want) to use another time.
As a part of the process of making this compote, I drained a lot of the liquid off as it doesn’t have any thickeners to hold it all together. I made quite a lot of compote(and scaled back the recipe for anyone who wants to try it) so that’s why there’s a huge bowl of sweet and tangy rhubarb juice I’ve just been watering it down and letting the kids drink it, but I’m sure there must be better ideas for it. What would you make with the juice?
- 4 C chopped rhubarb
- 1/2 water
- 1/4 – 1/3 C honey(or for vegans who don’t eat honey, any other liquid sweetener will work fine, adjust as needed as some sweeteners are more or less sweet than others)
- Juice of half a lemon
In a medium sized sauce pot add all the ingredients except the honey. Bring the water at the bottom to a boil and then turn down to a simmer and cook until the rhubarb loses it’s shape, stirring quite frequently especially near the end of cooking to prevent it from sticking to the bottom and to help it come apart. This should only take about 15-20 minutes depending on how hot your pot is.
When the compote is done remove from the heat and cool for a few minutes before adding the honey(preferably raw honey as this has the most health benefits) or other sweetener and stir to combine. Taste for sweetness as it will depend on your rhubarb, the kind of sweetener you use and your own tastes. Mine was fairly tart so you might enjoy it with a little more sweetness.
Let the compote cool slightly before pouring it into a mesh strainer over a bowl to drain some of the liquid. Store in an airtight container in the fridge.