Yeah, I know. There are lilacs blooming in my neighbor's yard. Here on this segment of West Seattle, it all starts a wee bit earlier than, say, at my parent's. They have been growing for quite a while now, teasing me with their cute little crinkled leaves. But they are worthy of harvesting now, and it has begun: the compotes, the pies, the future of other harvests out of my lovely garden. I feel so self-sufficient each spring when I do this. Like I could survive some wretched world event that renders the food system inaccessible. Right. It's foolish. But at least I can do this. Raise some glorious stalks of red and green.
I will get around to my sister Karen's amazing Rhubarb Custard Pie. But the first foray, the instant gratification dish for rhubarb, in this household, is compote. I cook down chunks with the last of the season's tangerines, some ginger, or some cloves, and sugar to taste. 20 minutes later you have a bracing dish that serves for breakfast or dessert, or snack.
Rhubarb Compote
This lends itself to multiple variations, depending on taste and what's actually in your kitchen.
4 c. rhubarb, in 1/2 to 1" chunks
1/4 c water
1 tangerine: zested and then peeled, and cut into pieces
1/2 t grated ginger
1/4-1/2 c sugar, to taste
Bring to a gentle boil, and simmer until rhubarb is softened but some chunks remain. Cool and enjoy (say, with granola and yogurt, or straight).
Variations: skip the ginger and add a few pinches cinnamon or cloves
Use an orange or lemon instead of tangerine
Use honey instead of sugar
Add fresh mango or strawberries to the cooked compote
