I can’t help but feel sorry for rhubarb. Not quite a fruit, not quite a vegetable – the poor red root just seems like a confused wallflower among a sea of sweet contenders. Not to mention that rhubarb never, ever gets a leading role. She’s always playing second fiddle to Miss Strawberry (that overrated sap).
Well, if you can get past the fact that she’s a little, um, tart, rhubarb is absolutely delicious of its own accord. Not to mention that it’s also virtually sugar free. And at only 25 calories per cup, you could eat a few stalks without fear of getting stock-y.
So when I was browsing produce last Saturday night (yes, that’s how exciting my weekends are), and saw those pretty red stems, I grabbed a few, unsure of what to do with them. But the answer turned out to be so simple: chop them up and make them sweeter.
So I give you my Rhubarb Compote, a lovely addition to a piece of toast, a slice of (sugarless) cake, or a delicious topping to your yogurt. Because isn’t it time ‘Barb got her place in the spotlight?
4 ½ cups of rhubarb, chopped thin
¾ cups water
¾ cups granulated stevia
¼ tsp good-tasting stevia extract
½ tsp cinnamon
Dash of salt
Combine all ingredients in a sauce pan over medium heat.
She's awful pretty for a root with poisonous leaves (Note: Don't eat the leaves.).
Boil for 5 minutes, then reduce heat and simmer for 30 minutes, stirring occasionally.
The best part about this recipe is the smell – trust me. It’s Christmas in a pot.
Cool on the stove for an hour or so. It can be stored in an airtight container for some amount of time that I’m yet unaware of, but since it won’t survive a week in MY refrigerator, I’ll go ahead and say indefinitely.
And if you MUST bring strawberries into the mix, just go ahead and top your strawberry yogurt with this magic. Show HER who’s boss for once.
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