Rhubarb Compote

We went to the Jean Talon Market with our friends Robin and Will and we bought all sorts of fresh fruits and vegetables, the whole time we were together we mostly talked about food and exchanged recipes like we always do. Both Robin and I bought rhubarb. I was planning to make a rhubarb compote but when she mentioned the rhubarb crisp, I thought why not, that’s a great idea!

So, soon after we arrived home, I found the crisp recipe and was off to the kitchen to put it together but then my daughter decided to wake up earlier than usual from her afternoon nap which is normally the longest one of the day. I on the other hand had the rhubarb all cleaned and cut, ready to go into the baking dish. So, instead I took a deep breath and quickly tossed the rhubarb in the pot with some sugar and went to check on Sara who sounded like she needed my immediate attention! I cooked the rhubarb until soft and off the heat I added the vanilla extract. It turned out to be a very light dessert. If you want the compote to have the tart taste of the rhubarb, start with a cup of sugar and add more if you think it’s necessary.

• 2 lbs rhubarb
• 1- 1 ½ cup sugar
• 1 tbsp vanilla extract

Wash and cut the rhubarb into 1 inch pieces, place in a large pot with sugar, let it stand for about 20 minutes, the rhubarb will release some of its juices. Cook the rhubarb over high heat for about 5 minutes, stirring occasionally, turn the heat to low and let it simmer until very soft, and add the vanilla extract. Serve warm, at room temperature or cold.

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