I started making Alton Brown’s granola a number of years ago, and it’s delicious for yogurt or with milk.
People who make rhubarb compote: care to share a recipe/method?
Cut rhubarb into approx 3cm lengths. Put in baking dish, sprinkle with some sugar. Bake at 120 for 20 minutes till it’s soft. Check sugar level.
Alternatively (and more often in this house) buy jar of Bonne Maman compote from supermarket.
https://www.waitrose.com/ecom/products/bonne-maman-rhubarb-compote/817034-663114-663115
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I switched from stewing rhubarb to roasting it about a decade ago. I chop it in 2 inch pieces, add a generous squeeze of fresh lemon, some white or brown sugar and roast at 350-375 for half an hour.
I sometimes add a couple tbsp of tapioca (maybe 2 tbsp to 4 cups of chopped rhubarb) , if I will want to serve a thicker compote.
I don’t always measure 
. I have some 3M post it notes on the fridge for fruit:sugar ratios. For 2 cups of rhubarb, I think I’d usually use 1/3 cup of sugar. 6-8 cups of rhubarb: 1 cup of sugar. I often keep it on the tart side, so it can be sweetened to taste later.
I make rhubarb crumbles and strawberry rhubarb crisp fairly often in the spring.
https://www.lucywaverman.com/recipes/2018/7/25/rhubarb-strawberry-crumble?format=amp
This cake has turned out nicely the 2 times I have made it. https://www.epicurious.com/recipes/food/views/rhubarb-anise-upside-down-cake-101504
I will make this strawberry rhubarb cobbler this year. https://nationalpost.com/entertainment/weekend-post/bonnie-stern-three-versatile-summer-friendly-recipes-that-are-just-as-good-hot-as-cold
A great idea, thank you.
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For suggested fruit: sugar ratios
I’m going to make some compote to have with me in brooklyn. Thanks!
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