Fresh rhubarb is in season for many. Here is an easy recipe for a surprisingly tasty topping used over vanilla or chocolate ice cream. While some may call it "rhubarb compote," many others prefer the more descriptive "stewed rhubarb."
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| Cut off the toxic leaves. |
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| Might as well grab some asparagus while you're there. |
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| Trim the Ends. |
For every 3 cups of cut up rhubarb, add ½ cup of sugar and 2 or 3 tablespoons of water.
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| Cut into small chunks. |
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| Add Sugar, Then Water. |
Cook in a saucepan, over a medium heat, until the rhubarb is tender, usually about half an hour (this is not unlike how one would make cranberry sauce).
Then whisk into a sauce.
When over ice cream, it can be served hot, but many think chilled is even better.
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| Rhubarb Compote (Stewed Rhubarb) over Ice Cream |
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