breakfast, condiment, recipe, spring, sweet
Honey and Orange Rhubarb Compote
I grew up with rhubarb growing in great bushels in my backyard. A childhood friend would gnaw on the raw stalks- he knew well enough not to eat the poisonous leaves- but I found it terribly acidic and sour. My face would twitch and my eyes would water and my mouth would twist and close tightly as I waited for the experience to subside. Even ...