@christycarlsonromano: i found some rhubarb. we’re gonna go ahead and say it’s rhubarb. turns out it was (not skunkweed, we’re fine) and it turned into the best thing i’ve made all summer. learned what “macerating” means, used two and a half cups of sugar which felt genuinely insane, and drowned the whole thing in local maple syrup from Richardson Farm. i’ve been eating it over vanilla ice cream all week. i’m not big on recipes but i’m a little obsessed with this one. save this one 👇 🍓 strawberry rhubarb maple compote 1 lb rhubarb, chopped 1½ to 2 cups strawberries, chopped 2½ cups sugar 2 to 4 tbsp maple syrup zest of 1 lemon 2 to 3 tbsp fresh lemon juice macerate: combine everything in a bowl, stir, let it sit 30 to 60 min until juicy and syrupy. cook: pour into a saucepan, bring to a gentle simmer, then drop to medium low. cook 12 to 20 min, stirring often, until the rhubarb softens and it thickens a little. cool: let it sit 15 to 20 min, it thickens more as it cools. keeps in a sealed jar in the fridge up to a week. okay now tell me... what am i putting this on next? toast, yogurt, more ice cream? 🍦

Christy Romano Rooney

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Wednesday 01 July 2026 14:17:46 GMT