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!