Rhubarb to Rave About

Today I made “Rhubarb Compote” from a recipe on Martha Stewart. I cooked it down a bit farther than 5 minutes so it’s more like a runny jam. Oooohhh, it is so good. I’ve resolved to keep buying rhubarb every week at the farmers’ market as long as it’s in season and try other variations in future batches. BN had the idea of rhubarb with rosemary. This has ginger “juice” – just crushed it in my garlic press over a sieve. Gotta go – running to the store for vanilla ice cream.