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bell & basket

cooking. baking. home.

06.06.17

Easiest Rhubarb Compote

Rhubarb is magic. The leaves are poisonous, the stalks are tart and sweet when cooked down in sugar and this magical vegetable/fruit makes me feel all tingly inside. Then, after a brief moment of delight and confusion, it disappears. Poof, like magic.

The biggest question I hear about rhubarb is: what do I do with it besides put it in pie? My answer is make a simple rhubarb compote and serve a dollop over ice cream, swirl it in yogurt, ladel it on top of pancakes, sandwich it between sugar cookies, blend it into lemonade, add it as a condiment to your cheese plate… the list goes on!

And to avoid brown rhubarb compote, I’d suggest adding a chunk of raw beet, a few strawberries or blackberries to the pot, to get a more pink/purple color. It’s beautiful, isn’t it?

So do yourself a favor before the season comes to an end and make some rhubarb magic.

Easiest Rhubarb Compote

1 lb of rhubarb, chopped into 1 inch pieces
1/2 of an organic lemon, peel only
1/2 cup sugar
1/2 cup water
4-6 strawberries, chopped in quarters, for color

Peel half of a lemon with a vegetable peeler, with as little pith (the white part) as possible. Add rhubarb, lemon peel, sugar, water, and strawberries into a saucepan and bring to a boil.

Simmer for 30 minutes on low heat, stirring occasionally. Don’t stir too much because you do want some texture.

Let cool. Keeps in fridge for 5-7 days

Filed Under: Cooking Tagged With: compote, cooking, rhubarb, spring, sweet

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About me

Welcome, I’m Michelle. Bell and Basket is a space where I share my stories and inspiration around all things cooking, baking and home. In the kitchen, I’m inspired by the seasons of New York’s Hudson Valley and my hope is that you’ll leave wanting to create something beautiful and/or delicious. Whether you’re brand new or you’ve been here before, I’m thrilled to have you. Read more about me here…

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About me

Welcome, I’m Michelle. Bell and Basket is a space where I share my stories and inspiration around all things cooking, baking and home. In the kitchen, I’m inspired by the seasons of New York’s Hudson Valley and my hope is that you’ll leave wanting to create something beautiful and/or delicious. Whether you’re brand new or you’ve been here before, I’m thrilled to have you. Read more about me here…

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