Looking forward to garden season.
They say what grows together goes together and that certainly applies to this springtime compote. Green rhubarb stalks, flowering sage leaves and spring lemons comprised the latest bag of loot I came home with from the farmers’ market. The green rhubarb was stunning, it’s puckery astringency melding beautifully with bright citrus and, yes, sage leaves. Serve this compote straight as it is or add a drizzle of heavy cream. Vanilla ice cream wouldn’t be bad either.
Rhubarb Compote with Lemon and Sage
Serves – 2 to 3 (or never enough depending whom you ask)
1 1/2 pounds rhubarb, cut into 1/2-inch pieces
3/4 cup sugar
2 to 3 fresh sage leaves
2 tablespoons fresh lemon juice
Finely grated lemon zest for garnish
Combine the rhubarb, sugar and sage in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar begins to dissolve. Cover and simmer over low heat until…
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