This compote (French for "mixture") is a versatile recipe that could work in a breakfast or a dessert. I cut the sugar level in half from the recipe I found online. I did use real maple syrup instead of sugar, too. The result is a simple, not overly-sweet concoction.
For breakfast, serve as pictured on toast or with a muffin or scone.
For dessert, spooned over a simple cake or corn bread. It could also be served atop some vanilla ice cream.
And did you know that rhubarb is widely considered a vegetable, but in 1947 a New York court decided that it's used like a fruit so they ruled that rhubarb is a fruit in the US for the purposes of duties and regulations.
Basic Rhubarb Compote
- 5 or 6 rhubarb stalks, washed and chopped
- 1/2 cup orange juice
- 1/4 cup maple syrup or brown sugar
- Combine all of the ingredients in a medium saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Cover and simmer gently for about 5 minutes or until rhubarb softens.
- Uncover and continue to cook for another 5 minutes.
- Remove from heat and let cool.