Rhubarb for Dessert
The rhubarb that I picked Wednesday night became dessert tonight. Super simple, but this way can come out very tart if you don't add strawberries!
Rhubarb Compote
We ate ours on a cornmeal tart shell: Martha Stewart apricot & berry tart recipe. I've had that recipe since 1999, and I make the tart shell several times a week all summer. It's a very quick, very easy, very foolproof tart shell that tastes delicious. I leave out the sugar as it will taste the same without it if you have good cornmeal and a fruit filling.
The cornmeal came from the Cooper Grist Mill in Chester.
Rhubarb Compote
- Chop up rhubarb stalks (toss out the leaves, they're not edible)
- Put the rhubarb into a pot on the stove and add about a cup of sugar. I like to add about 2 TB of water as well to start things off
- cook, stirring often, at medium high for about 20 minutes
- it's done when it looks like an applesauce. Now you can put it into a pie or on a tart shell
We ate ours on a cornmeal tart shell: Martha Stewart apricot & berry tart recipe. I've had that recipe since 1999, and I make the tart shell several times a week all summer. It's a very quick, very easy, very foolproof tart shell that tastes delicious. I leave out the sugar as it will taste the same without it if you have good cornmeal and a fruit filling.
The cornmeal came from the Cooper Grist Mill in Chester.
1 Comments:
Hi, Wendy. Your post reminds me to get out there (well, not now in the dark..) and pick the rhubarb and cook it up. I usually freeze some compote like the one you make, but haven't done any yet this year. So thanks. It's far too good to waste, and I have been sidetracked with all the usual spring chaos.
Margaret
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