Whenever I get asked about my cooking style or what I like to cook – my answer is always the same, no matter what I’m making. Do what all clever cultures do… for goodness sake, buy in season. It will be local, it will be a good price and most importantly, it’ll be so fresh you really have to, and should… do very little to it for good… no, make that excellent results. Every time.
This recipe is another perfectly delicious example of why buying local is paramount to making good food. Rhubarb, sweetened and softly cooked is a beautifully tart counterpoint to top ice cream and would be equally delicious for an uptown breakfast of pancakes or French toast.
So delicious, you could eat it on it’s own, perhaps with a little whipped cream. A sprinkle of toasted almonds or hazelnuts would add a nice crunch, and contrast.
Like when any fruit or veg come into season, I’m always taken back to memories of growing up on the farm. Our rhubarb actually grew in a flower bed, right under the kitchen window. How handy!! As kids, we used to eat it raw, with the end dipped in sugar. Although I prefer it cooked now, I love how it brings back a fond childhood memory.
Look at that colour!! It just tastes… fresh. Clean. Healthy. Isn’t that what good eating is all about….
Rum & Rhubarb Compote
juice will nicely fit the bill. Makes about 2 1/2 cups, recipe can easily be halved.
bring to a boil.
rhubarb is softened.
Serve warm or at room temperature.