Today’s recipe is just oh-so-yummy. Like, I could bathe in this rhubarb compote. Especially alongside the whipped yogurt. Yes, whipped yogurt. It’s just as good as it sounds (actually, even better). I was paging through Karen Mordechai’s newest cookbook, Simple Fare (which, by the way, you definitely need to buy. It’s absolutely stunning!), and was so intrigued by her use of whipped yogurt. I proceeded to make some, and now I’ll probably never go back to plain old greek yogurt. It’s so delicate and decadent. And simple to make. All of my favorite things. I will probably keep a jar of it ready-made in my fridge for all my fatty dairy cravings. haha…

I have been keeping my eyes peeled for rhubarb at the farmer’s market for weeks. Sometimes they have it, sometimes they don’t (and it sells out fast on weeks they do have it). I snatched up a gigantic armful last weekend, and made a jumbo batch of this rhubarb compote. I served it for breakfast for the family (had to tell the girls it was cream and jelly to get them to take a bite, and then they couldn’t stop eating it), at a little brunch-y workshop this week as part of a “build it yourself” yogurt bar, and I plan on adding it to some ice cream.

Rhubarb is such a peculiar vegetable (yes, it’s actually a vegetable). It looks similar to celery with it’s long stalks that can range from green to deep red. I’ve never actually eaten it raw (it hasn’t ever appealed to me), but what I love most about this rhubarb compote is the almost-sour tartness. I guess that’s kinda a signature cooked rhubarb thing. I am hoping to plant some rhubarb in our garden this year (but ugh, you can’t fully harvest until 3 years after planting…and who knows if we’ll be in this home in 3 years)…maybe I’ll settle for the farmer’s market rhubarb for now.

Rhubarb Compote (and an Oatmeal Breakfast Bowl)
makes about 1 cup

Ingredients
1 tbsp butter
1/4 cup real maple syrup (or more, if you want it sweeter)
2 cups rhubarb, washed, dried and sliced into 1/2″ slices
1 tbsp fresh lemon juice

Directions
In a small sauce pan, heat butter and syrup over medium heat. Add rhubarb and lemon juice. Bring to simmer, and allow to cook down until rhubarb is soft, stirring often. When rhubarb is cooked, mash with potato masher to desired consistency. Serve warm, or refrigerate and serve chilled.

My favorite way to serve the rhubarb compote is over an oatmeal breakfast bowl. Simple prepare your oatmeal the way you like it and place in bowls. Top with whipped yogurt (2 parts greek yogurt, 1 part heavy whipping cream, and whip until soft peaks form), rhubarb compote, and coconut flakes. I also love serving with granola instead of hot oatmeal. Other delicious toppings: hemp seed and poppy seed. Enjoy!