Sinead eats rhubarb
Rhubarb is a little sour in its raw state

Middle Eastern Rhubarb Fool

The rhubarb theme continues in my mother’s garden.  My niece was visiting from LA and the family decided to celebrate her “Almost 1” birthday since she wouldn’t be in town when she actually turned one.  It was the perfect opportunity to use up some of my mom’s rhubarb and introduce my wee niece to a new taste!

But first I needed rhubarb inspiration.  Epicurious is so helpful for this.  They had a ton of rhubarb recipes – rhubarb upside down cake, rhubarb pie, rhubarb cheesecake, the list went on…  For once though I didn’t want to spend hours prepping and/or making my dessert.  I wanted simple and delicious.  Rhubarb fool was the obvious choice.

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Sun-Reduced Cherry Compote

This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my notion that this is a good way to make a jam that keeps as much of the vitamins and other phyto-nutrients in the fruit as intact as possible (for being a cooked item that is). The lady from the market said she usually adds corn-flour in to thicken the juices, but since we are not eating grains at the moment, and corn-flour is not to be trusted these days, I find this method really perfect. I am just sorry I didn’t post this recipe earlier when there were cherries in season.

This is a very simple recipe:

Pit 1 kg fresh dark cherries, drizzle with 3 T raw honey and allow to stand overnight.

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