Rhubarb Compote with Vanilla Ice Cream

What to do with 3 pounds of fresh Rhubarb and a dysfunctional oven? This week I’ll post a barrage of Rhubarb inspired dishes

Well, until the oven is fixed (hopefully tomorrow), I can’t make a rhubarb crisp (which is one of my favorites) and am limited to the stove-top.

Today’s rhubarb dish was a rhubarb compote inspired by an NPR article I read a couple days ago.



Rhubarb Compote

Makes 1 1/2 cups

4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped

1/4 cup honey

Scant 1/4 cup brown sugar

2 tablespoons lemon juice

1/2 teaspoon vanilla

In a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish.

Remove from heat and let cool.

_DSC0042 _DSC0043  The Compote in a pot

Next up, more rhubarb!


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