RHUBARB COMPOTE
Serving Size : 4
1 pound fresh rhubarb, chopped
1/2 cup light brown sugar
2 tablespoons fresh ginger, peeled & diced
1/4 cup plain yogurt
1/4 cup creme fraîche or sour cream
Heat oven to 350 degrees. Combine rhubarb and brown sugar in a baking pan or soufflé dish. Cover with foil and bake for 25 minutes, or until rhubarb is soft.
Remove pan from oven. Stir in ginger, re-cover the pan and leave until at room temperature.
When ready to serve, portion into bowls. Mix yogurt and creme fraîche, adding a little brown sugar if you wish. Spoon over compote or pass at the table.
Note: This compote also makes an excellent base for ice cream.