Inspiration: Trish Magwood’s “Party Dish” (online at FoodNetwork.ca)

When rhubarb hits the market, I buy as much as I can. Last week I made rhubarb muffins, but the best way to showcase the flavour of rhubarb is with a compote. And nothing makes a better vanilla ice cream topping than rhubarb compote.

I base myself on this Trish Magwood recipe, but I often cut or substitute ingredients based on what I have in my pantry. Instead of wine and port, I’ll use vermouth. You essentially just need the rhubarb, sugar, some simmering liquid and the vanilla to deepen the flavour. All the rest is just bonus.

Combine everything in a saucepan, bring to a boil, and simmer for 10-15 minutes. Let it cool and you’re good to go.

Serve with your favourite vanilla ice cream, or make your own. Here is my standby recipe:

Split 2 vanilla beans and add to saucepan with 4 cups of half-and-half cream. Heat to just below a simmer. In a separate bowl, combine 10 egg yolks with 1.5 cups of sugar and a generous squirt of corn syrup (1 or 2 Tbsp). Once the cream is at temperature, slowly add to the egg mixture while constantly whisking. Return the mixture to the saucepan and cook over medium-low heat until the mixture thickens, stirring constantly. It’s perfect once the mixture coats the back of the spoon. Strain the mixture and let cool before putting it into to your ice cream maker.

(For another ice cream recipe, see my post on matcha green tea ice cream.)