Join us as we Salute Spring with a week-long series featuring the finest fruits and vegetables of the season.
Rhubarb is my favorite early summer vegetable. As a child I dipped the pale pink stalks in sugar and munched them raw. As a teen I paired rhubarb with strawberries, baked the pair into pies and sold them at my local farmers market for 5 dollars.
However, with all of my recipe testing, I’ve learned to appreciate rhubarb in perhaps it’s simplest form: cooked stove-top into a compote. If that sounds boring, I can assure you it is not, as the compote is a springboard to many delightful desserts.