What’s Cooking With Julie: Rhubarb compote

By Julie White

Rhubarb, a springtime treat that is only around for a short time, is a favorite of mine. It’s easy and fast to cook, and it can be stored for up to five or six days in the refrigerator. My darling mom, Dorothy, gave me a cup of this topped with whipped cream last week. It was delicious! Thanks Mom — I love you!

Ingredients:

Rhubarb crisp - Cut and sugared — Rhubarb (Courtesy Flickr user grongar via Creative Commons)

6-8 stalks of rhubarb*, ends trimmed off, washed and cut into 1/2-inch chunks

1 cup granulated sugar

Juice of half a lemon

2 tablespoons water

1 teaspoon vanilla (optional)

*Rhubarb can be found in the vegetable section of most grocery stores.

Combine all ingredients in a heavy saucepan. Cook over medium heat, stirring occasionally and watching until the rhubarb falls apart. It should take eight to 10 minutes. Cool and serve with whipped cream on top, over ice cream or oatmeal, on yogurt or toast.

—Julie White is a La Mesa resident who loves to cook. Write to her at [email protected].