RHUBARB COMPOTE

I really wish the rhubarb I planted last year was bountiful enough to harvest from.  It might have helped if I had remembered to fertilize it with some sheep manure in the fall.  Luckily there was an abundance of rhubarb for sale at the Farmer's Market yesterday, so for the third week in a row I bought some.  I've been making all kinds of yummies with rhubarb lately.  For awhile it was Mixed Fruit Rhubarb crisp (sorry it was so good we ate it each time before I could get a picture!) and for this week's market sales, I made the Rustic Rhubarb tart featured on Smitten Kitchen's food blog.  They were a huge hit with my customers and people kept coming for them long after I was sold out!  This morning we savoured Rhubarb Compote Crepes with maple syrup....so good.

RHUBARB BLUEBERRY COMPOTE

5 stalks organic rhubarb, cut into small pieces

1/2 cup coconut sugar or  1/4 maple syrup

1/2  cup frozen or fresh wild blueberries

Method:  Place all ingredients in a small saucepan.  Bring to a boil on medium heat, cover and lower heat, simmering for 15 minutes.  Remove lid and simmer another 15 minutes.  Serve on ice cream, in pastry shells for tarts, in crepes, on pancakes, waffles or anything at all!