Rhubarb holds a special place in my heart. I think that it all started with my grandmother's rhubarb pie which she always served with vanilla ice cream. Just thinking about it makes my mouth water. I think that is why I get so excited when I see rhubarb starting to pop up at the market. It triggers happy childhood memories of summer.  

Rhubarb compote has become a staple in our kitchen this time of year. It makes a delicious topping for vanilla ice cream, I love to serve it with scones and nothing beats homemade yogurt w/ rhubarb compote topped off with some granola. It also works really well with grilled pork or chicken. Today I will share this easy recipe with you, and I encourage you to keep some on hand as it can cover so many bases. If you are feeling ambitious you can preserve rhubarb compote by canning and have a little taste of summer all winter long. It is always a quick fix when you have company and don't have a lot of time. This will keep in the refridgerator for a couple of weeks. Keep in mind that when you freeze compote the consistency may change a little. 

—MaryAnn Delaney

Rhubarb Compote

6 cups of fresh rhubarb cut into 1/2" pieces - approximately 2 lbs

1 1/4 cup of sugar

2 1/2 Tablespoons of freshly squeezed lemon juice

Combine the rhubarb, sugar and lemon juice in a saucepan and cook over medium heat until all of the sugar is disolved. At this point you can cover the pan and simmer over low heat until the rhubarb is tender which will take about 8 minutes. Sometimes I will add a vanilla bean or vanilla extract, which goes well scones or vanilla ice cream. You can also add fresh ginger or cinnamon. This is a simple recipe that you should definitely experiment with. 

Pickled Asparagus

1 pound asparagus, cut to approx 4 inch spears
2 cups rice vinegar, or plain white if that's what you've got
1 1/2 tea pure kosher salt
1 tea sugar
2 tea pickling spice (homemade or purchased blend)
2 cloves of garlic
(makes 2 pints)

Bring 2 inches of water to a boil in a large saucepan. Add asparagus, bring back to a boil. Remove from water, drain and transfer to ice water, drain again.

In another pot, bring vinegar, salt and sugar -- with 1 cup of water --to a boil. Divide asparagus into 2 jars. Add 1 tea of pickling spice and 1 clove of garlic to each jar. Ladle the hot vinegar mixture into each jar. At this point, if you have experience water bath canning, follow the steps to do so. If not, allow your mixture to cool and store in the refrigerator. Enjoy!

Here are a couple of books that I really enjoy:

Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

Put 'em Up!