Rhubarb compote

Rhubarb and mint compote over ice cream

Making rhubarb compote is a simple and delicious way to use rhubarb - just cook down chopped rhubarb with a little sugar, some spices if you like, and a tiny bit of water, or you could use red wine.

Spoon it over desserts like angel food cake, pound cakes, and ice cream or frozen yogurt.

It's also lovely for breakfast on an English muffin or over pancakes. You can also use it as a topping for a cheese plate over goat cheese, or spoon a little over some really good ricotta on served on crostini.

For a more savory use, put some of the compote in a bowl and add a pinch of salt and a grind of pepper, and serve over simply grilled, pan-fried or broiled pork chops, chicken or beef.

Rhubarb and ginger compote over pork chops

Here is a basic compote - then tweak by infusing one with a little mint, and the other with some fresh and crystallized ginger. Give them both a try!

Rhubarb compote - yields about 2 cups

• 1 lb. rhubarb, chopped - about 4 cups
• 1/2 granulated sugar
• 1/2 cup brown sugar
• 1/4 cup water

In a large heavy saucepan, combine the water and sugars over medium high heat until it has come to a boil, and then stir in rhubarb. Reduce heat to somewhere around medium low and let simmer until it's the consistency you like. I like to let it reduce to more of a marmalade consistency - about 8-10 min. Let it cool down before refrigerating.

For a rhubarb and mint version, add a good handful of mint to the sugars and water and let it seep for a few minutes, bruising the leaves as you stir them around. Then remove the mind and add your rhubarb and simmer away. If you are serving it the same day, you can also add some chopped mint to the cooled compote - it would be lovely over shortcake or some other kind of cake.

For a rhubarb and ginger version, add a good 2-inch piece of peeled fresh ginger, sliced in half lengthwise and bruised a bit with the back of your knife, and then a few slices of crystallized ginger. If you like, you could finely chop the crystallized ginger and finely grate the fresh ginger.