Rhubarb Compote with Lemon Verbena

A decidely tart rendition of rhubarb sauce, your tastebuds may desire more sugar. Add additional half cup increments after the rhubarb has broken down.  The lemon verbena leaves a floral essence in its wake, but could be omitted.


Yield: 6 Pints


16 cups rhubarb, chopped into 1" pieces

4-6 cups granulated cane sugar, to taste

1/2 cup water

4 or 5 sprigs lemon verbena


In a large stock pot, combine rhubarb, sugar, and water. Bring to a bubble over medium-high heat, stirring occasionally. Throw in lemon verbena sprigs. Turn down heat maintaining a slight bubble, simmering gently for 1-2 hours, or until thickened to desired consistency. 


Taste for seasoning, if desired, add more sugar and dissolve. Remove and discard lemon verbena sprigs. Spoon compote into pint containers, store, covered and refrigerated, up to 1 week or freeze, up to 12 months. 


Serve over vanilla ice cream, aside pork chops, stuff crepes, stir into muffin and pancake batter, eat with a spoon. 


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