It’s that time again. I hadn’t been able to get to the rhubarb patch due to illness followed by bad weather followed by the siding project. By the time I got to it, harvesting and weeding were all happening at the same time. I ended up with about 5 – 6 cups of the delicious tart fruit, and I searched my cookbooks for an easy way to use it.
Daisy’s Rhubarb Compote
- 4 cups fresh rhubarb, cleaned and finely diced
- 1 cup sugar
- 1/2 cup orange juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Combine all ingredients in a large saucepan. Bring to a boil. Reduce to medium heat and cook for 15 minutes, stirring frequently. Rhubarb should be soft and sauce thick. Serve either warm or cold, but my recommendation is to serve it warm with a dollop (you choose the size) of whipped cream. I suppose vanilla ice cream would do, too.
This compote, like a thick applesauce, had a nice tasty kick to it. I might try adding orange zest or ground ginger to my rhubarb barbecue sauce next time I make it.