Wednesday, June 17, 2009

Rhubarb Compote with Yogurt, Oatmeal, or Lemon Curd.




Looking for something a little different to do with your rhubarb? Well I cooked a pot full. You can call it stewed rhubarb or rhubarb compote depending on how fancy you prefer your food names. I added some to my homemade yogurt. If I had some homemade granola around (without the dried fruit), I would have added some.
I also made overnight steel cut oatmeal (without the dried fruit). I added some of the rhubarb compote and had the perfect spring breakfast for the recent rainy weather. And finally, I love the combination of lemon and rhubarb. So I made some lemon tart filling and topped it with some stewed rhubarb. A crumbled gram cracker in between the layers would have completed the dish perfectly. But sadly, there is not a gram cracker crumb in my house.
See also, my Grandma's Rhubarb Pie recipe.

Stewed Rhubarb (Rhubarb Compote)

INGREDIENTS
1 lb 5 oz chopped rhubarb (the amount my Aunt gave me from her garden)
3/8 c sugar
3/8 c water
pinch salt

Bring to a boil in a large saucepan. Cover and simmer for 10-15 minutes, stirring occasionally. I've seen recipes that add vanilla or cinnamon. Feel free to add either if you like.

1 comment:

Beth said...

I wish more people posted recipes like this. A simple base recipe that has a thousand and one ways to use it, and suggestions on how to improvise. Very Sally Schneider. Love the suggestions, I'm going to try putting it in my oatmeal. I can see how that would be very very good.