Perfect Rhubarb Compote Recipe

There are rhubarb haters and rhubarb lovers. I'm a lover!  I love the color of rhubarb and the gorgeous pink syrup you get when you cook it.  Rhubarb, which we consider a fruit is actually a vegetable. It's high in vitamin C, potassium, fiber and the phytochemical lindleyin . While green rhubarb isn't as pretty as red rhubarb, it's just as delicious.  Juicy, sweet and sour rhubarb compote is quick and easy to make and perfect for breakfast or dessert. The challenge with rhubarb is cooking it. It goes from crunchy and hard to mushy goo in no time. I've tried cooking it many different ways--steaming it, boiling it, and roasting it and finally settled on this recipe which manages to cook it through and yet allows it to maintain it's shape and texture. I rarely use the word "perfect" in recipes, but this one really is. I got the basic recipe from my parents who got it from a friend, who got it from her mother.  I put my own spin on it by adding a sl......

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Rhubarb Blueberry Pie: Recipe

I have confession to make. Just the thought of making pastry scares me. With savory food you can usually fix whatever you're making along the way. You can taste for seasonings and for "doneness". But when you bake something you just don't have that option. It's all some science experiment with bamboo skewers and formulas. With enough practice, I imagine you get to the point where you know how juicy your fruit will become in the oven, how long to whip the egg whites, when your dough is properly chilled, how much sugar is just enough, when to add lemon and when to add vanilla. But me, I fret. I try to find a good recipe and pray it works. When it does I treasure it. I've never believed I was capable of making a pie. But I was lured into it this Summer by a number of food blogs with their tantalizing pie posts . So I gave it a go. I made a variation on the classic Cuisinart crust, the filling was a mixture of blueberries and rhubarb with just a sprinkling of......

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