Rhubarb Compote

Rhubarb is a sign of spring. Living in the Bay Area, I've seen it for several weeks hanging out near the strawberries, its culinary partner. When I lived in Chicago, it was for sale for a mere week or maybe two if we were lucky; and in Boston, I don't think I ever saw it.

I was inspired to just cook it solo and have dolloped it with my morning yogurt and granola. It would pair with butter on bread or on a slice of cake or between shortcakes and whipped cream. Just go with it.

Rhubarb Compote

7.5 oz rhubarb or 2 meaty stalks, remove the ends
1 tsp vanilla extract
1/2 Valencia orange, juice & zest
scant 1/4 cup sugar

Preheat the oven to 300 degrees.

Cut the rhubarb into 1/4" pieces. Place pieces in a bowl with the vanilla extract, orange zest and juice, and sugar. Toss with your hands and let the pieces hang out in the bowl while the oven warms up.

Pour the rhubarb into a baking dish and bake for 15 to 20 minutes.

Serve with plain yogurt, ice cream or crème fraiche. Or spoon on toast, scones, or, really, anything.