The rainy month of April here in Michigan, reminded me that rhubarb is in season. Rhubarb loves cool rain - and I love rhubarb. I came to adore it when my Aunt June served me a strawberry rhubarb pie when I was a kid. I hated pie (believe it or not) until I tasted that one. It was sour and unusual, and my Aunt June made a mean pie.
So I think of you, Auntie June, when I make this quick compote.
Recipe
Bring 1/4 - 1/2 cup of filtered water to a boil
Add 1 c. chopped rhubarb stalks
Cook to soften for about 4 min., stirring regularly.
Add a pinch of sea salt
Add 1/8 tsp. cinnamon
Cook until the rhubarb is nice and soft.
Then add 1/2 c. sliced fresh strawberries & cook for 1 more min., just long enough to warm them up.
Add maple syrup to taste.
Serve over hot breakfast cereal or ice cream or eat it all by itself.
A Few Rhubarb Facts
Though sour, RHUBARB is considered a fruit!
But the leaves are poisonous (so don't eat them).
Rhubarb stalks are a good source of vitamin C, vitamin K, fiber & calcium. It is also high in antioxidents, and lutein, which is supposed to be good for your skin and eyes, and can also help neutralize cancer-causing free radicals.
Rhubarb has been used for years as a natural laxative (esp. in Chinese Herbal Medicine), but if you have a tendency toward kidney stones, you might want to avoid rhubarb (or check with your doctor), since it is rather high in oxalates. Concentrated rhubarb extract is powerful enough to interfere with certain medications, especially heart and blood pressure. So check with your doctor before going all hog wild with the tinctures.