It’s spring and I finally have productive rhubarb plants in my garden, so I’ve been making rhubarb dishes a couple times a week for maybe a month now? Anyway, I whipped up a rhubarb compote a few times lately, which it turns out is an awesome pancake topping, as well as makes a beautiful and yummy parfait. This almost doesn’t qualify as a recipe since it’s so easy! You can make this compote in 15 – 20 mins., and it keeps for about a week in the fridge, but I doubt it will stick around that long.
- 2 cups of chopped rhubarb (sub some strawberries if you want)
- juice of 1 small mandarin or orange
- 1/4 cup sugar
Add all ingredients to a wide sauce pan or pot over medium heat. Gently stir occasionally and cook for 10 – 15 mins. until rhubarb is tender, but not total mush.
Serve over pancakes or layer it with yogurt and chia seed pudding for dessert or a special breakfast treat.