Yes, I am a happy cow, but then again you would be too if your grandmother gave you 1 1/2 pounds homegrown organic rhubarb. Rhubarb has to be one of the most incredibly uniquely flavored and scented vegetables out there, the scent is of grass, strawberries, and tomatoes. The flavor as if a green apple and strawberry had been mixed together. So to celebrate it in it's incredible glory I took Gourmet's 2006 Rhubarb Compote recipe and tweaked it into making it my own.
Rhubarb Compote
1 1/2 pounds Rhubarb (about 4 cups chopped into 1/2 inch pieces)
1 cup of suger
2 tablespoons lemon juice
3/4 teaspoon of vanilla extract.
Combine all the ingredients in a medium, heavy based saucepan, over medium and stir until suger dissolves and mixture begins to boil. Reduce heat to medium low and cover, and cook for about 7 minutes. Let mixture cool and then chill (I had a hard time doing this) and serve with something wonderfully creamy (I did mine with Greek yogurt, but I suspect this may one of those perfect ice cream toppings). By the way you will be tempted to eat spoonfuls of this and I did and I don't regret it.
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