From the Kitchens of Amy & JJ

Rhubarb has been a staple in our household for generations. You might be conjuring up the memory of cracking off a stock and dipping it in sugar or a pie recipe that smells like days long gone. We have several varieties and the time has come to start harvesting. Will there be crumbles, coffee cakes, muffins, pies, galettes and more? You betcha! This recipe is for a simple Rhubarb Compote, which simply means a fruit cooked in syrup, and the rich fresh-from-the-garden flavor is the perfect topping to ice cream, pancakes, toast and just about anything that could benefit from some tarty sweetness.

Rhubarb Compote (Lumpy Sauce)

Rhubarb – 4 Large Stocks

1/4 C Sugar (add additional sugar to taste if you would like it sweeter)

1 Tablespoon Lemon Juice

1/4 Teaspoon Vanilla Extract

Chop the rhubarb into pieces, about the size of your thumbnail. In a pot over low heat, combine the rhubarb and sugar. There is a lot of moisture in the rhubarb BUT if you are using frozen you might need to add a small splash of water if the rhubarb doesn’t break down after 10 minutes. Mash the mixture with the back of your spoon or spatula until it resembles a very thick jelly. Remove from heat and add the Vanilla Extract and the Lemon Juice. Let cool completely at room temperature. The mixture will thicken as it cools. 

To serve, you can warm it up or serve it straight from the fridge. It will keep in the fridge for a week.