Rhubarb Compote & Syrup

This is a double purpose recipe. The same procedure creates two fabulous things. Rhubarb Compote is a fabulous topping for pancakes, or filling for tarts. Rhubarb syrup can be used to make fabulous drinks, both for kids and adults.

Makes about 1 cup each of compote and syrup.

• Mix 2 cups chopped rhubarb stalks with 1 to 1½  cups sugar.
• Add a little water. (maybe 1 Tbspn)
• place in saucepan and simmer over low to moderate heat, stirring occasionally, particularly early on as the juice is releasing.
• Cook until the rhubarb softens and the liquid is just a little syrupy. I stop before the rhubarb is mush.
• place a sieve over a bowl and pour the mixture in. You will get more syrup if you press with the back of a spoon, but it will be clearer if you don't.

The compote is what is left in the sieve. The syrup is in the bowl. Both will keep refrigerated for a couple days. The syrup may be frozen.

To peel or not to peel. It's a personal taste thing. The red color is mostly in the skin, so if you peel, the syrup will be yellowy green. If you don't, it will be pinker. I don't believe the skin detracts from this recipe.