I had my first taste of rhubarb when I spent the summer of 2008 at Ballymaloe Cookery School. I remember being tasked with cutting rhubarb to make jam and being sent out to the garden with a sharp knife. Up until that summer, I’d never seen rhubarb growing or tasted it. Most recipes have a ton of sugar to counterbalance the sourness. I set out to create a mildly sweet compote that it just sweet enough to top a bowl of yogurt or morning oatmeal. I think you’ll love this one as much as I do and the chopped dates add a caramelized note that compliments the rhubarb.

3 stalks rhubarb, cut into 1/2” lengths

6 dates, finely chopped

water

Method:

1. Place the rhubarb and dates into a medium saucepan and cover with just enough water.

2. Bring to a simmer over medium heat, stirring occassionally.

3. Cook until desired thickness.

4. Use warm on oatmeal or refrigerate for up to 3 days and top yogurt.