Often the first vegetable to pop up in the spring, rhubarb is one of my favorites.
While I love it in pie my new favorite way of using rhubarb is making compote. Compote is french for “mixture” and is basically just a stewed fruit dish. Rhubarb makes a beautiful compote.
Compote is also a great way to prepare rhubarb for canning so it can be enjoyed in the winter. The version I am making is sweet but a savory variety is fabulous with roast pork.