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.
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.
Next up, more rhubarb!