Lazy Saturday Breakfast with Rhubarb Compote

It was a beautiful Saturday morning to enjoy some recently-made rhubarb compote on toast along with some freshly-brewed coffee.

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

Ingredients:

• 5 or 6 rhubarb stalks, washed and chopped
• 1/2 cup orange juice
• 1/4 cup maple syrup or brown sugar

Directions:

• 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.

See also:
http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/