Rhubarb Compote

A delicious taste of spring and summer. This rhubarb compote is quick and easy to make. Add to desserts, on top of breakfast cereal or pancakes.

Rhubarb always reminds me of childhood. My mum and gran grew rhubarb in the garden. Once it was ripe enough to eat, we would pour some sugar into a bowl and dip in the rhubarb stalks, then eat!. Munching our way through loads of sugary dipped rhubarb, not the most healthiest of ways to eat it but fun and delicious for us kids, and at least we were getting the goodness from the fruit.

Scott came home the other day with an armful of fresh rhubarb from a friends garden. As it is Halloween soon, I thought about making a compote to go with our ghoulish desserts, you know, a blood sort of thing dripping from the hands of creepy zombies etc.

Ingredients

3 cups 1/2 inch pieces of rhubarb

1 cup sugar

1 Tbsp fresh lemon juice

1/2 Tsp grated ginger

Method

1.  Combine all ingredients in a large heavy based saucepan. Stir over a medium heat until sugar dissolves.

2.  Reduce heat to medium-low, cover, simmer until rhubarb is tender and softened, stirring occasionally, about 4-5 minutes. Transfer rhubarb to a bowl. Cover and chill until cold.

recipe slightly adapted from epicurious.com