Title: Rhubarb Compote
Categories: Fruit
Yield: 4 Servings

1	lb	Fresh rhubarb; chopped
1/4	c	Plain yogurt
1/2	c	Light brown sugar
1/4	c	Creme fraiche or sour cream
2	tb	Fresh ginger; peeled & diced

1. Heat oven to 350 degrees. Combine rhubarb and brown sugar in a baking pan or souffle dish. Cover with foil and bake for 25 minutes, or until rhubarb is soft.

2. Remove pan from oven. Stir in ginger, re-cover the pan and leave at room temperature.

3. When ready to serve, portion into bowls. Mix yogurt and creme fraiche, 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.

Chicago Tribune, 8/15/93. Bill Spalding

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