If you have an abundance of rhubarb, I highly suggest you prepare this subtly sweet and oh-so-tangy compote.
I recently learned that rhubarb is actually a vegetable and requires cold winters to grow. With no shortage of cold winters, I guess that's why rhubarb is so abundant in Saskatchewan!
I harvest the little rhubarb plant in my back yard to prepare this tangy batch of rhubarb compote. I've been joking that I need to be "resilient like rhubarb". I found my little rhubarb plant peaking through the gravel driveway leading to my garage early this Spring. It survived a construction zone and persevered through sub-par growing conditions! Needless to say, rhubarb is resilient AF.
*any sweetener will work including maple syrup or granulated sugar.
This makes one small 1/2 cup serving. I suggest quadrupling the recipe if you'd like leftovers for the week! You can add more or less sweetener based on your preferences.
Did you try this recipe? Comment below! Snap a photo and tag me on Instagram so I can see your creation!