Recipe Rhubarb, Rosemary, and Tarragon Compote

At my house, there's a sort of unspoken rule: you won't cook rhubarb without strawberries. Yes, but today I'm breaking the rule!

Christelle Tanielian is the author of the blog www.christelleisflabbergasting.com

Returns: 1 small jar

INGRÉDIENTS

• 4 rhubarb stalks, washed and cut into 1/2-inch-long pieces
• 5 tbsp. tablespoon of sugar
• 6 tarragon leaves
• 1 sprig of rosemary

PRÉPARATION

1. In an uncovered saucepan, simmer the rhubarb with the sugar, tarragon, and rosemary over low heat for 20 to 25 minutes, or until the rhubarb is tender. Remove the rosemary sprig from the mixture and discard it.
2. Fill a sterilized jar with the compote, let it cool to room temperature, and store the jar tightly sealed for up to 18 months at room temperature or 1 to 2 weeks in the refrigerator, once opened.
3. This compote can be enjoyed on toast or as an accompaniment to yogurt, granola, and berries for lunch, or with a vanilla panna cotta for dessert.