I can't get enough fresh local rhubarb! I crave it. It starts growing in late winter, so it's ready to harvest by April into May. Rhubarb's playful sweet/tart wake-up call to your taste buds signals the beginning of fresh spring produce. If seasonal fresh produce was a marching band, rhubarb would be the drum major.
Serve this compote warm on shortcake, on ice cream, on cheesecake, or just by its lovely self.
1 tbsp water
1 tbsp cornstarch
1/2 cup water
3 cups sliced rhubarb (1/2 inch chunks)
2 tbsp fresh lemon juice
1/3 cup organic cane sugar
1. In a small bowl, whisk 1 tbsp water and cornstarch together until smooth. Set aside.
2. In a medium saucepan, bring the water, lemon juice and sugar to a boil over medium-high heat. Stir in the rhubarb. Lower the heat, gently moving around the rhubarb until it softens a bit. (If the rhubarb is stirred too much, it will quickly loose its shape and turn a little too mushy. It is nice for the compote to retain some of the rhubarb in chunk form.)
3. Stir the cornstarch mixture into the rhubarb, return to a boil (stirring occasionally) and remove from heat. Cool and refrigerate until ready to use, or freeze for a lively taste of spring in the dead of next winter.
Makes about a cup and a half of compote.