Rhubarb Season: compote

Rhubarb compote with yogurt & fresh fruits

Rhubarb compote with yogurt & fresh fruits

Fresh rhubarb is the sign we are officially into spring. Signs of spring on the Canadian prairie where I grew up started with the first fuzzy purple crocuses pushing up through the frost, followed by the return of my favorite red-winged blackbirds, singing from their perch on cattails when the dugout officially thawed.

The first ‘fruits’ that came were tender stalks of rhubarb, which we grew in abundance. My absolute favorite food memory in spring is mom’s rhubarb compote. We had it with her homemade yogurt she made from our dairy and clover honey from the neighbor. For the compote:

INGREDIENTS & METHOD

  • A pile of fresh rhubarb, washed and cut in chunks.

  • Put in a sauce pan, fill with water so the rhubarb is peeking out (if you want it thick), or cover with water by 1/4 inch if you want it a little more runny.

  • If you like, add a 1/2 of a cinnamon stick and a few green cardamom pods.

  • I like mine tart, so I leave as is, but if you like a bit of sweetness, add about a teaspoon of demerara sugar per cup of rhubarb, or if you’re watching sugar, my sweetie suggests a bit of Swerve to taste.

Bring to a gentle rolling boil until rhubarb is tender. Stir to break it up to desired level of chunkiness. Remove cinnamon and cardamom. Can be stored in the fridge for up to a week.

SERVE WITH
I love mine drizzled over yogurt. I need to start making my own yogurt, but I recommend a good quality, plain yogurt. The best I have found in Victoria is a local one made by family-run Tree Island dairy with milk from grass-fed cows. Jazz it up with a drizzle of honey, other fruits like blueberries or raspberries, a little granola or toasted nuts, hemp hearts, sprinkle of cinnamon or powdered cardamom. I love it with a bit of fresh mint too. For a desert it would be nice served with ice-cream and brown sugar and toasted pecans or almonds.

WINE UNDER $20
I am not one for morning drinking! But if you must, make a mimosa with a nice Cava like Villa Conchi with fresh grapefruit juice.

I had mine this morning with a 2% cappuccino. Enjoy!

Lara Hillrhubarb compote, treeisland yogurt, fresh fruit, spring recipe, rhubarb recipe