It seems that every spring when rhubarb makes its entry into the marketplace, or grows in our gardens and woods, we need to stop and take notice. I swear that rhubarb has some nutrient that those of us that have weathered long cold winters especially need, because I and many people I know in the northeast eat a lot of rhubarb for a few weeks every spring when it grows abundantly, and even if we freeze it, aren’t drawn to it at other times of year.
Rhubarb is native to western China and commonly cultivated in cold climates. It has been known to reduce cholesterol and cancer, ease menopause, be high in fiber, and kill bacteria.
Here is a compote adapted from one of my favorite books, Vegetarian Cooking for Everyone, by Deborah Madison (Broadway Books, 1997).
Rhubarb, Strawberry, and Mango Compote
Serve chilled with a piece of cake or cookie.
Ingredients
1 1/2 pounds rhubarb, cut into 1/2-inch lengths
1 pint strawberries, sliced in half or left whole if small
1 mango, peeled and cut
1 cup sugar
1/8 teaspoon ground cloves
Grated zest and juice of 1 large orange
Combine all the ingredients but the strawberries and mango in a pan and cook over medium heat, stirring occasionally. Once the rhubarb is mostly soft, place in a bowl, and stir in the strawberries and mango. Cover and chill. (And its color will get redder as it cools.)
By Annie B. Bond, best-selling and award-winning author of five green living books, thousands of blogs, and all the tips in the Greenify Everything app. Called “The Godmother of Green” by Martha Stewart Sirius Radio.
