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Compote of Rhubarb

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(recipe courtesy of Talon de Gato Farm) Compote is just a fancy way to say stewed. This method allows the rhubarb to hold its shape. Trim 1 lb of rhubarb, cut into 1 inch pieces, rinse and drain. Put the rhubarb, still wet, in a pan with 1/2 cup of sugar (more or less to taste), and a stick of cinnamon if you like. Cover the pan and put it aside until the rhubarb has made some juice.

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