Rhubarb Compote

Rhubarb is an ingredient I only think about during the month of May – peak season in the northern hemisphere. And when I do spot those big bushes with large green leaves and thick bright red stalks, I immediately think about desserts…sweet and sour desserts that let me know the warmth of summer is not far away.

One of my favorite ways to get the full explosion of rhubarb flavors is to make a simple compote using stalks with plenty of red and a touch of green. I keep the spices to a minimum because I want to taste rhubarb…and

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