Rhubarb season is here! I tried a new recipe for country rhubarb cake, but I altered the recipe a bit, replacing half the white flour with whole wheat flour and cutting the sugar in half. I had a bit of rhubarb left over, so I made a compote (or at least that's what I'm calling it). About 4 big stalks of rhubarb cut up with about 1/3 cup of sugar, heated on low in a saucepan until the sugar melts and the rhubarb falls apart and the whole mixture turns this beautiful deep pink color. It's great by itself or with some yogurt. Got to take advantage of rhubarb season while it's here! 
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4 comments:
Looks so so good. Enjoy!
thanks, louise :)
Rhubarb is my fave! Must get some today and make some desserts!
hope you got some rhubarb, jane and made something delicious. i have to admit, this one didn't taste as good as i was hoping. i was stingy on the sugar and it showed, and we had to add a scoop of vanilla ice cream to compensate. next time i will go back to my standard recipe, maybe there's no point in trying to make a healthy dessert :)
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