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.

Recipe: Oatmeal with Rhubarb Compote

This takes the boring out of oatmeal. I was inspired my Viva's breakfast cereal to take this to the next level. I like mine with soy milk and crushed, roasted pistachios. You will look forward to breakfast.

1/2 cup of oatmeal

1/2 cup soy or regular milk

1/2 cup of water

1/4 teaspoon cardamon (optional)
1/8 teaspoon cinnamon (optional)
1/2 teaspoon vanilla (optional)
1 tablespoon of brown sugar

1/3 cup rhubarb compote (See recipe for Rhubarb Compote)

Yield: 1 serving

In a small saucepan bring water and milk to a boil, add oatmeal, stirring frequently until done, approximately 5 minutes. Remove from heat, place in bowl. Top with rhubarb compote. Sprinkle crushed pistachios and brown sugar on top.

Recipe: Yogurt with Rhubarb Compote

See recipe for Rhubarb compote.

1 cup of vanilla yogurt
1/4 cup of rhubarb compote
Toasted pecans
1 tablespoon honey

Yield: 1 serving

Take compote and place on top of yogurt in a bowl. Crumble pecans on top, drizzle honey around and add a dash of cinnamon if you like.