After having the Strawberry-Rhubarb Bars (below), I wanted yet more refreshing tartness. This recipe, from Nigella Express (who seems to love rhubarb like no other), is as beautiful as it is delicious. Ideal warm over a bowl of vanilla ice cream, with its lovely floral notes.
Rhubarb Compote
1 lb. rhubarb, before trimming
1/4 cup sugar (or more to taste)
2 tablespoons vanilla extract
Trim the ends off the rhubarb and cut into 1/4-inch slices. Combine with sugar and vanilla in a saucepan and bring to a low boil, stirring frequently. Lower the heat and continue simmering mixture until the rhubarb is soft and takes on a pinkish hue. Allow compote to cool slightly before serving.
Subscribe to:
Post Comments (Atom)
1 comment:
This sounds delicious! I will try the recipe when I get a hold of rhubarb.
Post a Comment