Elaine: Rhubarb Apple Ginger Compote

Rhubarb is something I've never prepared before due to a scarring experience with a strawberry rhubarb cobbler we had ordered years ago. So I did find rhubarb at Whole Foods quite easily this trip. It was kind of hidden amonst all the other not-so-popular produce section. After being informed that the leaves were poisonous, I made sure I cut them all off, and then some. The recipe was super quick. Since I didn't have crystalized ginger at home, I just threw in a chunk of ginger which I can't seem to find yet in my serving. In trying to clear out my freezer for the move, I found some puff pastry which I decided to use with this compote...sprinkle a little sugar on top, pop it in the oven and you have an instant palmier to pair with this compote. And instead of Kate's suggestion of cream which sounds perfect, I stole some of Sam's yogurt and put a splash of almond extract and dash of sugar to drizzle. Toasted some slivered almonds and sprinkled for a little crunch. And the verdict? Not to sweet. Not too heavy. Such a light refreshing dessert that I could eat lots of and all the time. Kate, thanks for opening my eyes to the world of rhubarb. I want to try all types of rhubarb recipes now.