What to do with all that rhubarb that is the harbinger of the growing season? As a compote, it makes a great counterpoint to ice cream, yogurt, custard, and pudding and is a great topping for buttered toast. And it’s a simple and satisfying way to incorporate local produce into your meals at the beginning of the season. Often rhubarb can come across as plain light green when cooked this way (depending on the color of the stalks you have to begin with). If you want the compote to have the color of your rhubarb dreams, throw a small piece of raw beet into the compote as it is cooking (remove once cooking is complete).
1 lb rhubarb, rinsed
2/3-3/4 cup light honey
Trim ends of rhubarb and cut into approximately 1 inch pieces. Enjoy that fresh vegetal smell.
Place rhubarb and 2/3 cup honey into a medium saucepan over medium heat. If you tend to have more of a sweet tooth, add a bit more honey—I like the tartness to really shine through, so I stick with 2/3 cup.
Cook until the rhubarb falls apart and compote thickens a bit, stirring occasionally with a wooden spoon, approximately 10 minutes.
Let compote cool in pan until warm. If not using immediately, store in an airtight container in the fridge.
Makes approximately 1 ½ cups.