I truly wish this weather would clear up. Montreal is such a sunny beautiful city and spring is spectacular. This spring however has been so grey and rainy… I want to feel sun on my skin, have a picnic in the park, cocktails on a terrasse, eat supper on my terrasse. I’m sure you get the picture! And I guess I should be grateful that I’m not affected like some in the area have been with flooding. Still, don’t we all deserve some summer weather after going through a long winter? Plus, I’m concerned how this affects local farming 😦 Here’s to hoping summer hits us with its sunny skies and steamy heat!
1 bunch rhubarb, pink parts of the stalk sliced 1 inch thick
1/4 – 1/2 cup sugar
1 vanilla bean, split and scraped
Place rhubarb, sugar and vanilla bean and seeds in a saucepan and cover. Let sit for 1 hour or so until rhubarb is soft. Turn on stove to medium and heat rhubarb mixture until simmering. Reduce heat to medium-low and stir occasionally until mixture resembles a compote. Remove from heat and let cool. Store in airtight container in fridge up t 1 month. Serve on ice cream, yogurt or alone. Enjoy!