Time for a little love note! I’m feeling overwhelmingly grateful for you guys today — which is maybe a bit odd, since I haven’t met most of you… but here it goes:
Thanks for being here. Thanks for leaving me comments that literally make me laugh out loud, and for sending me kind words when I’m struggling. Thanks for supporting my cheese addiction, and for understanding when all I write is “OMG THIS IS THE BEST” time after time. I’m so glad to have this community to remind me why I keep blogging. Hearing that you finally took the leap and made tomatillo salsa or baked bread for the first time honestly brings me so much joy. I am THRILLED to inspire you to cook something, but also just to connect over whatever brings you here in the first place.
Usually I wake up and, admittedly, immediately look at my phone. I check and respond to comments, which genuinely do crack me up sometimes (I LOVE THEM!), reply to tweets and Facebook messages, laugh at your snapchats, and marvel at friendships I have with so many of you — whether we’ve met in person or not! So, thanks. Short and mushy — I thought I’d let you know how I feel! Thanks for bringing some extra joy into my world! xoxo {also thanks for putting up with me when I put mac and cheese in a quesadilla. I know that ish is whack.}
Onto the food? Let’s do it. RHUBARB!
You guys know I love rhubarb. LOVE. But, I’ve never made something this simple with it! It’s usually muffins and pies and crisps, etc. This recipe is so beautifully simple and easy, and leaves you with an easy to way to shovel more rhubarb in your mouth.
I’ve been eating this with yogurt for the past week or so. I think it’d also be great on some pound cake, if you’re getting dessert-y! Or just on a spoon. You know. I definitely do that.
Use your discretion on the sugar — it’s totally up to you if you want it to be more sweet or more sour. If you’re serving it with dessert, maybe go tangy! If you’re gonna put it on plain yogurt … maybe go sweet. The recipe is slightly on the less-sweet side. I’d go up to 1 cup of sugar for a sweeter option.
LOVE YOU ALL! xo {I can’t feel my face when I’m with you, but I love it.}
- 4 cups chopped rhubarb (1/2" pieces)
- ¾ cup sugar
- 1 pinch salt
- 2 Tbsp grated fresh ginger
- ½ tsp ground cardamom
- Combine all ingredients in a saucepan.
- Cook over medium-low heat, stirring, until the rhubarb has completely fallen apart — about 30 minutes.
- Remove from heat, let cool, and store in an airtight container in the fridge.
So happy to read this post and want to give you a big internet hug! I’m also a huge rhubarb fan and love this idea of blending it with ginger and cardamom. And your Mac n Cheese Quesadilla? Amazing. The 10-year-old in me would die of happiness. It also isn’t so wacky, that new pancake place Batter Griddle Drinkery in SE has a Mac n Crepes: “comforting, gooey mac & cheese in a warm crepe and topped with cheese sauce”
Aaw thanks, Erin!! And thanks for the tip on BGD — I know where I’ll be this weekend!! 🙂 xo
This recipe sounds absolutely inspired. I have some rhubarb waiting to be used in my kitchen right now, and this is on the menu tomorrow! Thank you! xo
Excellent! Thanks, Ella! Enjoy! xo
Can the compote be canned(water bath)?
Hi Jeanne! I don’t know anything about canning, so I can’t really advise you here… sorry! My limited knowledge says “YES!” because of the sugar/acidity… but I suggest you do some more research! xo
Thanks for getting back to me so quickly! I thought it could be canned, but thought I’d ask just in case. The pictures of this recipe look mouthwatering! I have rhubarb from the grocery store(I live in south TX) and have been looking for a recipe to try it out, thank you so much. 🙂