Rhubarb is magic. The leaves are poisonous, the stalks are tart and sweet when cooked down in sugar and this magical vegetable/fruit makes me feel all tingly inside. Then, after a brief moment of delight and confusion, it disappears. Poof, like magic.
The biggest question I hear about rhubarb is: what do I do with it besides put it in pie? My answer is make a simple rhubarb compote and serve a dollop over ice cream, swirl it in yogurt, ladel it on top of pancakes, sandwich it between sugar cookies, blend it into lemonade, add it as a condiment to your cheese plate… the list goes on!
And to avoid brown rhubarb compote, I’d suggest adding a chunk of raw beet, a few strawberries or blackberries to the pot, to get a more pink/purple color. It’s beautiful, isn’t it?