I am post dating this post to Tuesday to correlate to the day that I actually served this farm share treat. On Tuesday NYC was in the high 90s and felt like a 100 in the humidity. My darling friend Heather was kind enough to invite me to join her family’s summer getaway on the coast of Connecticut. The night before I made a rhubarb compote to bring with me on the train. I also brought some vanilla bean coconut milk ice cream (which I bought – didn’t make on my own) to serve with the rhubarb compote.
Making the compote was pretty easy – basically I boiled water and lemon juice. Then added sugar and chopped up a bunch of rhubarb. I boiled it for a while and it tasted great but the consistency was really watery. My husband suggested that I simmer it for a while, which I did and it thickened a bit, but not enough. So I ended up adding some tapioca powder (made into a slurry first). It blended well and I got the “sauce” consistency that I wanted.
It was a great way to use up a bunch of rhubarb and was a nice refreshing treat after a hot sunny day on the beach!
Thanks to my dear friend Heather for taking the photo! Rhubarb compote over coconut milk ice cream – yum!
Using the Whole Farm Share Box 