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Ginger cardamom rhubarb compote

Mix some of this delicious spring treat into yogurt or serve it warm on pound cake.

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    For rhubarb compote, the trick is controlling the sweetness. Keep it tart to top desserts such as pound cake, or add more sugar if eating with tangy yogurt.
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I love rhubarb. LOVE. But, I’ve never made something this simple with it! It’s usually muffins and pies and crisps, etc. This recipe is so beautifully simple and easy, and leaves you with an easy to way to shovel more rhubarb in your mouth.

I've been eating this with yogurt for the past week or so. I think it'd also be great on some pound cake, if you’re getting dessert-y! Or just on a spoon. You know. I definitely do that.

Use your discretion on the sugar – it’s totally up to you if you want it to be more sweet or more sour. If you're serving it with dessert, maybe go tangy! If you're gonna put it on plain yogurt … maybe go sweet. The recipe is slightly on the less-sweet side. I'd go up to 1 cup of sugar for a sweeter option.

Recommended: 10 rhubarb recipes for spring

Ginger cardamom rhubarb compote
Makes 1.5 pints

4 cups chopped rhubarb (1/2-inch pieces)
3/4 cup sugar
1 pinch salt
2 tablespoons grated fresh ginger
1/2 teaspoon ground cardamom

1. Combine all ingredients in a saucepan.

2. Cook over medium-low heat, stirring, until the rhubarb has completely fallen apart – about 30 minutes.

3. Remove from heat, let cool, and store in an airtight container in the fridge.

Related post on The Kitchen Paper: Raspberry Rhubarb Pie with Cream Cheese Crust

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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