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sleevendog

another rhubarb delight...

If you have some still growing and wondering what to do with it all...
(i've got more than i can use or freeze and give away and take to work and so appreciated by all..)

Rhubarb Compote

Found this recipe i put in the link...

Made this a few times now. The trick is a 2 day marinading.
This last batch i did a quick peel of the outer 'skin'. Sliced and cut in a tiny mince. A tbsp honey or maple syrup, a tbsp of ac vinegar, and a bit of chopped fresh rosemary.
Stir and add a bit of water to cover. Pic is about a cup of rhubarb. Rest in fridge. Good overnight, best day 2.
Still has a crunch but does soften a bit and mellows the tartness. We've had it with raspberries as a dessert. In a bean salad as a tart/sweet element. In a corn salsa...any summer salads where you would use tomatoes and lemon/limes....

Here is a link that might be useful: rhubarb in the raw

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