Rhubarb is only in season for a short period of time, so when we saw locally-grown stalks at the store we decided to take advantage of its availability. Rhubarb can be turned into any number of sweet dishes, and on a warm evening we decided to make a compote to top some yogurt. We didn't add too much sugar to the rhubarb to let its natural flavors shine and the natural tartness works well with plain yogurt. This compote would also be great on top of ice cream, pound cakes, fruit pies, cheese cake, or even as a sweet topping for breakfast oatmeal. Take advantage of spring and try rhubarb any way you like it!
Rhubarb Compote
1/4 cup water
1/4 cup sugar
1/2 lemon, zested
1 tsp vanilla
5 stalks rhubarb (about three cups), chopped
Combine water and sugar in saucepan and simmer until sugar is dissolved. Add lemon, vanilla, and rhubarb and stir well. Simmer on low for 7-10 minutes until rhubarb begins to soften and break down. Serve immediately or let cool and store in fridge. Makes about 1 1/2 cups.
