Sunday, May 24, 2009

Recipe: Rhubarb Compote

This is a great way to to liven up yogurt, oatmeal, pancakes, waffles. I haven't had it with icecream but imagine that would be delish too!

4 cups diced rhubarb (around 4 stalks)
Juice from two oranges
1 teaspoon orange zest
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract
2 tablespoons brown sugar

Yield: Approxiamtely 2 cups

In a medium saucepan over medium-high heat bring rhubarb, orange juice, zest and ginger to a slow boil. Turn down heat to simmer and stir every few minutes for approxiamately 15 minutes or until rhubarb is soft and falls apart. Add vanilla and brown sugar. Cook another couple of minutes. Rhubarb will be done when the liquid has evaporated and the rhubarb mixture has thickened.
HINT: When strawberries are in season they are a lovely addition to this as well.

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