Thursday, May 21, 2015

Roasted Rhubard Compote

Rhubarb is one of those fleeting spring treats that I totally appreciate now, but never used to understand because my family didn't eat it when I was growing up. A couple years ago I decided it was time to explore this mystery tart vegetable thing and took some home from the farmers market, no idea at all what I would do with it. Maybe strawberry rhubarb pie? I mean, what else do you do with rhubarb?

I don't actually remember what I made that time in particular, just that I needed to try it. Maybe I actually made a crumble? Dunno! But we now make a strawberry rhubarb pie every year in spring (because yumtown) and I've also tried out a number of different recipe ideas, always sweet things, always delicious. This is my favorite, because it's so versatile. It's quick to cook and then you have it in the fridge available for whatever. Serve with vanilla ice cream, mixed into yogurt and granola, pilled on cake or pavlova... you name it. Could probably just put it on toast too. Good for breakfast, snacks, or dessert. Recipe after the jump!







Toss one pound rhubarb, chopped into about 1" pieces, with 1/3 cup sugar. Spread out one or two layers high in a ceramic baking dish that will catch the juices. Roast at 400 degrees for 30 minutes until it falls apart when you stir it and is getting kind of frothy when bubbling. Makes about a cup and a half of roasted rhubarb compote.

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