We grew up with Rhubarb growing in our back yard. What a joy!
Now on trips to friend's in Maine or when in season at the farmers market in CA, I always whip up a compote. I love them with all kinds of fruit but this is a staple. Sometimes straight Rhubarb other times with Strawberries.
4 1/4 c servings
3 stalks chopped rhubarb
1 c Strawberries
1-2 Tablespoons maple syrup or cane sugar (only if too tart)
Put all ingredients into a saucepan heat to a low simmer, stirring frequently and let thicken to desired consistency. Can be 10-20 minutes or longer if you double the recipe. Serve hot or cold with a dollop of yogurt, coconut creme, whipped creme or just plain.
If you would like to make this for a pie or turnover filling, ad a teaspoon or two Taro root in the place of corn starch.