PREP TIME 5 mins | READY IN 15 mins | SERVES 4
During rhubarb season (spring, depending on where you are), you might feel impelled to buy some lovely pink stalks, or you might have a generous neighbour looking to offload some of their trove.
Lucky you! It's the first edible local thing up here in Canada. Between that, its spectacular colour and tasty tanginess, I can't get enough.
The easiest way to cook rhubarb is also my favourite. This simple compote takes just two ingredients and 15 minutes and turns rhubarb into a mess of sweet-tart deliciousness. Once chilled, spoon it over vanilla ice cream or yogurt, over scones with whipped cream, or just eat it off a spoon.
Easiest Rhubarb Compote
4 cups chopped fresh rhubarb
¼ cup granulated sugar
¼ cup water
Combine the rhubarb, sugar and water in small pot. Cover and bring to a boil, then reduce the heat and simmer, covered, for 15 min or until tender. Taste and add more sugar, 1 tbsp at a time, as desired. Cool to room temperature then store in the fridge.
TO MAKE RHUBARB-ALMOND FOOL, spoon about ¼ cup of compote into 4 small glasses or jars. Sprinkle with crushed amaretti cookies then top with sweetened whipped cream. Chill at least 1 hour or up to 24 hours.
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