The Dessert Bible so far is turning out to be a winner. I had two large stalks of rhubarb (about 1/2 pound) and just a few leftover strawberries and the rhubarb compote recipe was the perfect use for these. This recipe is so simple--basically chop up the fruit, add a little sugar, lemon juice, and although the recipe didn't call for it, I added some cinnamon. Then this is cooked in a pot for about 10 minutes and it is done. Almost instant gratification. Here the compote is shown served with a spoon of non-fat yogurt, but we also had it on some frozen yogurt and some store bought shortcakes. The compote was a little sour because I used more lemon juice than the recipe called for and reduced the sugar a little bit, but it was still really tasty. I am a convert to rhubarb for sure.
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