It has been a cold and grey spring, delivered with a dosed of rain and sleet and snow. This weather makes time for all sorts of time consuming activities. Board games. Turning the oven on for extended period of time. Brushing up on your old sketching habit. Curling up on the couch and watching the entire first season of Outlander.
The grey chill has made me hungry for sun and time outside, even though I admit that sometimes it's nice to have an excuse to curl up on the couch and stay in.
On sunny days, I lap up the heat and the rays almost as eagerly as I lapped up this rhubarb compote. This compote though, doesn't care how many clouds there are in the sky: its flavors are bright and light. It's blooming with flavor in a way that's akin to the flowers blooming outside.
This, my friends, is the spring dessert. Spoon it over vanilla ice cream while it's still warm. Pile it over yogurt the next morning. Top it with toasted almonds and eat it straight. Swirl it into tapioca pudding (recipe coming soon!). You really can't go wrong.
Serves: 4 | Total Time:
- 1/2 pound rhubarb (about 3 large stalks)
- Juice of 1 orange
- 1/4 teaspoon vanilla
- 1/2 teaspoon fresh ginger, grated on a microplane
- 1/8 teaspoon salt
- 1/4 cup honey
- Preheat oven to 400°F.
- Chop the rhubarb into 1 to 2 inch pieces.
- In a glass baking dish, toss the rhubarb in the honey, orange juice, salt, vanilla, and ginger until everything is well coated and combined. Then spread into an even layer.
- Place in preheated oven and bake 18-20 minutes, until rhubarb is quite softened. Remove from oven, and allow to cool 5-10 minutes before serving. Serve in small bowls, or with vanilla ice cream, yogurt, or pudding.