Growing up, my mom's go-to recipe for rhubarb was a custard. Over the years, I've made pies and crisps too, and have even been fortunate to try out some ice cream as well (store bought). All of these were great tasting dishes. But the problem with all of them is that they're a lot of food for just one person to eat. Beast (that would be my husband) doesn't particularly care for rhubarb, and it's difficult to find a recipe that would work just for one. Recently, however, I came across a recipe for a compote, cooked in the slow cooker, and I knew that I just had to try it.
The recipe originally called for strawberries as well as rhubarb. And even though I like both strawberries and rhubarb, I'm not actually fond of them together. But I understand that many people do. So while I'll be sharing this recipe sans berries, you could probably add some if you chose.
3 cups sliced rhubarb, preferably fresh
3/4 cup water
1/4 cup honey
1/4 cup sugar
1 T corn starch
1 cinnamon stick
1/4 tsp ground ginger
Place rhubarb, water, honey, sugar, corn starch, and cinnamon stick into a slow cooker and stir to combine ingredients. Cover and cook on high for about 2 hours, or until hot and bubbly.
Shortly before the cooking time is up, remove the cinnamon and stir in the ginger.
This made about two cups of compote. When I had some tonight, I just ate it plain, but I bet it would be even better over some vanilla ice cream.
Bon appetite!
Tags: vegetarian, dairy free, gluten free, rhubarb, slow cooker
The recipe originally called for strawberries as well as rhubarb. And even though I like both strawberries and rhubarb, I'm not actually fond of them together. But I understand that many people do. So while I'll be sharing this recipe sans berries, you could probably add some if you chose.
3 cups sliced rhubarb, preferably fresh
3/4 cup water
1/4 cup honey
1/4 cup sugar
1 T corn starch
1 cinnamon stick
1/4 tsp ground ginger
Place rhubarb, water, honey, sugar, corn starch, and cinnamon stick into a slow cooker and stir to combine ingredients. Cover and cook on high for about 2 hours, or until hot and bubbly.
Shortly before the cooking time is up, remove the cinnamon and stir in the ginger.
This made about two cups of compote. When I had some tonight, I just ate it plain, but I bet it would be even better over some vanilla ice cream.
Bon appetite!
Tags: vegetarian, dairy free, gluten free, rhubarb, slow cooker