Last week, on a much-needed grocery shopping trip, I couldn’t help but spy, tucked into the corner of the produce section at Whole Foods, a ton of fresh rhubarb.
It was just sitting there, silently willing me to pick it up and take it home with me. Fully expecting it to cost a small fortune, I searched for the price (on a side note: does anyone else’s Whole Foods make finding produce prices uncannily similar to a game of ‘hide and seek’?) and was pleasantly surprised to see that it was only $2.49 a pound.
Not cheap in the grand scheme of things, but for rhubarb, practically a steal! I took it as a sign. Without any sort of plan or recipe in mind, I snatched up a lot of it. About two pounds to be precise.
I could have made a pie, a crumble, and any other number of delicious creations. But after a bit of deliberation, I ended up preparing it one of my favorite, go-to ways. A ridiculously simple rhubarb compote made with just four ingredients: rhubarb, lemon peel, sugar, and vanilla. It is delicious as a topping on yogurt for breakfast, tastes even better on steel-cut oatmeal, or can even be swirled into ice cream.
I heart you too, rhubarb. Yes, yes I do.