Rhubarb’s sour flavor is often overly tempered by too much sugar. I prefer to keep it clearer, using either maple syrup or honey and controlling the amount of sweet going in. It’s really quite simple–taste as you go, adding in a little of your selected sweetener at a time. If you use apple juice, which is very sweet, use less sugar. If you use water, you may need a little more until your palate pulls away from excess sweet. Trust me, your Spleen will thank you.
This simple compote is easy to adapt to fruit you have on hand. Serve it as a sauce on cakes, buckwheat pancakes or short bread. Drizzle it over yogurt. Use as a jelly or for a pie. Modify it with a little a balsamic and onion and serve over pork or lamb. Pictured below is a combination of rhubarb, strawberries and early cherries that I simmered with a bit of bourbon, balsamic and honey until it reduced and thickened to a lovely compote. I topped it off with some granola and reheated it in the oven at 350 for about 20 minutes–lovely with fresh cream.