Scarborough FoodFair: Rhubarb Ginger Compote

We've discussed how much I adore farmers markets right? I think we have.

Not only do I like farmers markets for the very obvious reasons (fresh food, real farms, real people...you know) I also adore going to them because I love talking to the farmers. These people are passionate about what they do and they love food just as much as I do. I mean yesterday I had a pretty intense conversation with a cheese and fudge maker about her goats...when does that ever happen inside of a supermarket? It doesn't.

Don't get me wrong, I'm not being spiteful towards supermarkets here. They're convenient. And I go all the time. I'm just saying...I would rather go to the farmers market. But who wouldn't?

Yesterday as I roamed through the various tents I was mapping out the desserts I would make in my head. As I picked up the strawberries and rhubarb my first thought was pie. Or tarts. Either way, pretty basic. Delicious however. When I got home I realized something disastrous. I didn't have butter. What cook/baker doesn't have butter in their refrigerator? Talk about a derailment of plans. After that little mishap I obviously had to go in a different direction. I started looking around the kitchen...grabbed some fresh ginger...grabbed the vanilla beans...and went to work on this...

rhubarb ginger compote...

with vanilla bean and honey

Makes: Approximately 1 cup + syrup Prep Time: 3 minutes Cook Time: 5-7 minutes Total Time: 10 minutes

{Printable Recipe}

Ingredients:
1 lb rhubarb
2 teaspoons fresh ginger
1/2 cup water
1/4 cup sugar
1 vanilla bean
optional (for sweetness): honey

Step one: Go to your local farmers market...

And pick up some yummy goods. I ended up with sour cherries, strawberries, rhubarb, cucumbers, delicious cheese and...

These purdy flowers. I'm not even a flower loving type girl. But these are lovely.

Step two: Gather your ingredients.

Step three: Cut the rhubarb into 1/2 inch chunks.

Step four: Grate or mince 2 teaspoons (approximately) of fresh ginger.

Step five: Combine ginger and rhubarb in a medium saucepan.

Step six: Add water and bring to a boil. Once a boil has been reached, add sugar and the guts of one vanilla bean.

Step seven: Let the mixture cook over medium heat for 5-7 minutes until it thickens and is somewhat "stringy". This is where the "optional" honey comes in. I did a little taste test (which you should too) decided it was a bit too tart and added a squirt of honey. Maple syrup would also be yummy. After taste testing remove from heat and put mixture through a fine mesh strainer to separate the compote from the syrup. Keep the syrup for future projects...such as a yummy cocktail...recipe coming soon...

Step eight: Put compote in a cute little mason jar.

Step nine: And the syrup in another cute little container.

Step ten: Decide what you want to put this delicious stuff on. I happened to have some homemade biscuits leftover from breakfast but it would also be good on....scones, toast, olive oil cake, oatmeal, yogurt, ice cream....