Wednesday, April 26, 2017
An easy (and tasty) dessert
Last spring James made a simple rhubarb compote with rhubarb, sugar, and water. We ate about half of what he made on top of some vanilla ice cream, and froze the rest. I noticed it again recently and then happened upon this recipe from the Christian Science Monitor for a fancier compote, so I took last year's creation from the freezer, dumped it into a saucepan and heated it, then added 1/4 t of cardamom, and some grated fresh ginger. We also had about 2 T. of agave nectar left in a squeeze bottle, so I added that as well, and then a dollop of honey to boot. I cooked it all until the original was completely melted, occasionally stirring. To serve, we mixed the new, improved compote in with some vanilla yogurt. The additional flavors mellowed the tartness of the rhubarb, making an especially delectable seasonal treat.