Black Forest Rhubarb Compote

At True Nature Homestead in Black Forest, Spring means harvesting homegrown, organic Black Forest Rhubarb and preparing delicious Rhubarb Compote!    This recipe is my favorite way to use rhubarb because I am able to use it right away in recipes or I can freeze it.   That means my friends and family get to enjoy wonderful rhubarb goodness nearly year-round.  

This sweet rhubarb compote is great as a topping for ice cream, on toast, in cakes, mixed into icings, swirled in breads, in smoothies, on yogurt for breakfast or as a very appreciated neighbor gift! 

Did you know that cloves and cinnamon have antimicrobial properties that don't just keep the body healthy but they can keep preserved foods edible longer too.  This delicious Rhubarb Compote will last two weeks in the fridge or 6 months in the freezer.

Tips for freezing in mason jars:  fill only to the widest part of the mason jar.  Leave the lid off while the contents are freezing and then place lid on only once contents are completely frozen.

RHUBARB COMPOTE

INGREDIENTS:

5 cups of fresh Rhubarb - chopped

1/2 cup sugar

1/2 cup honey

1 tsp vanilla

1 tsp cinnamon

1 tsp whole cloves

1 cup berries (optional - you pick)

PROCESS:

Combine all ingredients in a large sauce pan and bring to gentle boil.  Stir until the sugar is completely dissolved.  Lower heat to medium low and simmer approximately 20 minutes or until rhubarb has broken down and mixture has thickened.  Remove from heat and allow to cool.  Compote may be stored in fridge for up to a week before using.

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