Rhubarb become ripe in the Northwest in mid-late April, and is available into June. All though rhubarb is a vegetable, it is commonly used in sweet tarts, pies and jams. It is also wonderful stewed with a bit of sugar, as in this recipe. I love rhubarb paired with a berry or fruit. The tartness of the rhubarb balances out the sweetness. This compote goes so well with cold creamy ice cream or a thick vanilla cake.

4 cups of 1/2 inch chopped pieces of fresh rhubarb
1-1/4 cups granulated sugar
2 tablespoons fresh squeezed lemon juice

In a large heavy saucepan, combine all of the ingredients and heat over medium-high. Cook until all of the sugar is dissolved, and then reduce the heat to low. Cover the saucepan and simmer the rhubarb until it is tender, about 10 minutes. Stir a few times to make sure nothing was sticking. Transfer the hot compote to a bowl, and let cool. As it cools, it should become a little thicker and syrupy. Once it is cool, cover the bowl and refrigerate until ready to serve.

This makes about 3 cups of compote.

I like to reheat the compote and then pour it, hot, over the cold ice cream.