A little more for the rhubarb

I'm starting to realize that, over the past few years, I've posted a whole slew of rhubarb recipes. It's even gotten to the point where I'd forgotten about the first recipe I posted (I made a gallette, what?!). So I'm going to link to them all here, since it is most definitely rhubarb season now, and I know a few of you out there are most likely looking for a new recipe. Maybe you'll find one here.

:: Oatmeal Rhubarb Crumble
:: Rhubarb Gallette
:: Rhubarb Soda
:: Raspberry Rhubarb Jam
:: Rhubarb Sorbet
:: Apple Rhubarb Crisp
:: Strawberry Rhubarb Muffins

{Holy crap, that's a lot of rhubarb recipes!}

And in the meantime, I'll throw another one on the pile. Elena sent me this recipe last spring and I only just got around to making it recently (she might have gotten it from Martha Stewart, but I'm really not sure). Can I tell you, it's delicious. The rhubarb-orange combination just works. We first had some atop our morning oatmeal, and yesterday afternoon, after a hot bike ride home from the grocery store, I discovered that it is the perfect topping for some ice cream. I'm a huge fan of the tempt vanilla bean hempmilk ice cream lately. Seriously, this is the best non-dairy ice cream I've had yet..it's actually creamy. But, um, back to the rhubarb.

One tip I will give you is that this compote has a very strong flavor. For a whole bowl of oatmeal, one heaping teaspoon will probably suffice. But I'll let you all be the judge of that. And now I'm contemplating preserving a few jars of this...

Rhubarb-Orange Compote, adapted from Elena's recipe

Ingredients:
5-6 good sized stalks of rhubarb
3/4 cup sugar
4 cloves or 1/8 tsp ground clove, cardamom, or cinnamon (I used whole cloves, but I think any of these would be delicious)
zest of 1 orange
juice of 1 orange

Cut rhubarb into 1/2" pieces. In a medium pot, combine rhubarb with sugar and begin to heat. Add in spice, orange zest and juice, cook over medium-low until rhubarb is soft, but still holding it's shape. This can take 20-30 minutes (but I honestly don't remember the timing, sorry!).