A few weeks ago on Cityline I joked that if anyone out there has a rhubarb patch, to give me a call. We couldn’t give it away when it grew to abundance in my mom’s garden, so paying $8 for 4 stalks now kinda kills me.
Well stop the world, because SOMEONE CALLED ME. (Ok, she DM-ed me on Instagram.) “Please, please come and take rhubarb. We have so much of it and I hate having to throw it away,” she wrote. She lives about 30 minutes north of me, and–conveniently–right down the street from an indoor BMX park that Thomas adores. Without gushing too much, I’ll just say that Gillian and her husband are pretty well the nicest, most generous people, and we all became fast friends.
Then I robbed her rhubarb patch like nobody’s business.
I came home with a garbage bag full of stalks and another of rhubarb plants. It felt like I had won the lottery. And then, hilariously, I had an abundance of rhubarb and didn’t entirely know what to do with it (let us delight in the irony). Cue the compote. Somewhere I had read about pairing rhubarb with amaretti, so these happened, and they are a perfectly easy, yet spectacular dessert.
With thanks to Gillian and Dave and the 4 pups.
- 4 cups chopped fresh rhubarb
- ¼ cup granulated sugar
- ¼ cup water
- Combine rhubarb, sugar and water in small pot. Cover and bring to a boil, then reduce heat and simmer (covered) 15 min or until tender. Taste and add more sugar, 1 tbsp at a time, as desired. Cool to room temperature then store in the fridge.
- *****To make Rhubarb-Amaretti Fool: Spoon ⅔ cup rhubarb compote into 4 small glasses or jars. Sprinkle with ⅔ cup crushed amaretti cookies then top with ⅔ cup lightly sweetened whipped cream or vanilla Greek yogurt. Chill at least 1 hour or up to 12 hours. Prep Tip: To crush amaretti, place a handful in a plastic bag and bash lightly with a rolling pin.
PS!! I planted two of Gillian’s rhubarb crowns in my own little garden. So far they look sad, but I’m giving them ton of love and hoping for a bumper crop next year!