I find that writing clears my head. I started this post with two paragraphs about a stressful week, then erased them—who wants to read that? Still, simply typing it out helped me step back and feel better. Often, once something is written, it loses some of its power to overwhelm. Ten minutes before nap time I felt much lighter.
This simple honey rhubarb compote uses local rhubarb and last year’s local honey. It’s quick to make and wonderfully versatile—try it over ice cream, swirled into yogurt, or spooned on a warm dutch baby. I also used it as a filling for particularly tasty bars I’ll share another time. The compote freezes well, so make a batch and store portions in the freezer for later.
While cooking the compote I drained off some of the liquid because there are no thickeners in this recipe. I made a larger batch and ended up with a bowl full of bright, sweet-tart rhubarb juice. The kids enjoy it diluted with water, but it can also be used in other ways—what would you make with rhubarb juice?
Honey Rhubarb Compote
Ingredients
- 4 cups chopped rhubarb
- 1/2 water (cup)
- 1/4 – 1/3 cup honeyor another liquid sweetener for a vegan option; adjust to taste
- Juice of half a lemon
Instructions
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In a medium saucepan combine the rhubarb, water, and lemon juice. Bring the liquid to a boil, then reduce heat to a simmer. Cook, stirring frequently and especially toward the end, until the rhubarb breaks down and loses its firm shape, about 15–20 minutes depending on your stove and pot.
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Remove the compote from the heat and let it cool for a few minutes. Stir in the honey (raw honey if available) or your chosen sweetener. Taste and adjust sweetness—rhubarb tartness varies, so you may want more or less sweetener.
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If you prefer a thicker compote, let it cool slightly and drain some liquid through a mesh strainer into a bowl. Transfer the compote to an airtight container and refrigerate. The compote also freezes well in portions for later use.