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Rhubarb Agave Compote

Rhubarb is awesome. Once planted, all you need for years is to harvest fresh  in Spring (now) and some sweetener.  We harvested ours (at the store) and cooked it with some agave syrup and some sugar.

Keep it tart.  Puckery.  

 

Ingredients:

Rhubarb

Agave Nectar (Can use maple syrup or sugar)

How to do it:

To prepare, chop  the stalks in 1-2 pieces (do NOT eat the leaves – poisonous and probably yucky tasting too), add sweetener and cook on medium heat.  Watch closely, especially before it starts getting juicy — you can also add a few spoons of water to keep it from sticking.  Stir from time to time.  It’s done when it starts to break apart.  Cover and adjust sweetener if necessary.

The only way it could be better is with some ice cream or a crumble topping. But we’re trying to lose the winter flab….  

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