It’s never been my most favorite seasonal treat, but for some reason this year I’ve decided to take it on as my very own food exploration focus.
When I talk about rhubarb, many people share stories with me of how rhubarb used to grow in their backyards, or how their moms would make a mean strawberry rhubarb pie, jam or compote. It seems to be a very nostalgic vegetable for many.
I on the other hand, am making new memories with it and look forward to continuing my food exploration until the season ends, with some spring rhubarb leftover, cut up and frozen ready for me to cook during the colder months.
Prep Time: 3 minutes Total Time: 18 minutes
- Rhubarb, 1 cup, rinsed and chopped
- Fresh ginger, 1 medium-large knob, peeled
- Maple Syrup, 2-3 T, or to taste
- Water, a dash
1) Prep: Rinse and chop your rhubarb, remove the top leaves. Peel your ginger piece.
2) Cook: In a saucepan, add rhubarb, maple syrup and water. Grate your ginger over this mixture. Let it sit for 5 minutes. Bring mixture to a boil, then to a simmer. Cook for 10 minutes, mixing well. The compote is done once all the rhubarb has cooked down and is soft.
3) Store: Place compote into jam jars, let cool then place in your fridge. It should last up to 1 week in the fridge.
4) Eating suggestions: Add to plain yogurt & top with granola, ice cream, use as jam, or as a side for a white meat dish – the possibilities are endless!
Written by Flora McKay, Director of Community & Nutrition