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Rhubarb Compote

Adapted from the New York Times

Double the recipe and use this compote on your kids’ PBJ sandwiches! Or, use it as a topping on yogurt, ice cream, pancakes…

½ lb rhubarb, thinly sliced (about 2 cups)
5 Tbsp. honey, more to taste

Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)