![\"\"](\"https:\/\/ourgrandmotherskitchens.com\/wp-content\/uploads\/2017\/06\/compoteweb.jpg\")
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As many of you know, my next cookbook will involve RHUBARB. It\u2019s a good thing I love rhubarb because I have been testing rhubarb recipes pretty much nonstop for the past month; I would tire of almost any other food if I had to cook with it that intensely. Fortunately, I\u2019m still enjoying the rhubarb.<\/span><\/p>\n I decided to use a couple of my rhubarb recipes last\u00a0week on Mass Appeal<\/em><\/a>. The first one is what I call a compost. (It\u2019s really a compote, but one of my dinner-party guests misheard me say that word, and I thought \u201ccompost\u201d would be a fun name for this appetizer. It does generate a fair amount of compost!)<\/span><\/p>\n This recipe is adapted from one I found on the Wisconsin Cheese<\/a> website, maintained by the Wisconsin Milk Marketing Board. I have fond memories of spending a couple of early summers in Wisconsin with my family when my father was working on his doctoral dissertation at the University of Wisconsin at Madison. In June we feasted on three of my favorite foods\u2014rhubarb, asparagus, and cheese.<\/span><\/p>\n I loved visiting the university\u2019s dairy bar and trying various flavors of ice cream. (I\u2019m not sure whether this eatery still exists, but I hope so; all I could find online was the agriculture department\u2019s store<\/a>, which still looks pretty terrific.). I recall\u2014whether this is an accurate recollection or not, I couldn\u2019t say\u2014that milk flowed from the water fountains there. Small-child heaven!<\/span><\/p>\n The original compote recipe included\u00a0spices, but I prefer just a few fresh herbs to let the flavors of the bacon, rhubarb, and onion shine. This compote is best eaten after it has chilled completely. It makes a delightful sweet-and-savory accompaniment to cheddar or Swiss cheese on crackers or toast. When I made it, I used local bacon from a smokehouse near my home, Pekarski\u2019s<\/a> in South Deerfield, Massachusetts. The bacon flavor really dominates here so I urge you to use the best bacon you can find. You only need four slices so you won\u2019t break the bank!<\/span><\/p>\n I thought a pink hat would accessorize\u00a0rhubarb nicely.<\/em><\/p><\/div>\n The Compote<\/strong><\/a><\/span><\/p>\n Ingredients:<\/em><\/span><\/p>\n 4 slices bacon Instructions:<\/em><\/span><\/p>\n Fry the bacon in small pieces. Add the onion, and cook over low heat, stirring occasionally, for about 15 minutes, until the onion starts to caramelize, stirring frequently. Add the rhubarb, the vinegar, and the maple syrup. Continue to cook, stirring occasionally, until the rhubarb softens and most of the liquid evaporates. The timing on this stage will vary depending on the toughness of your rhubarb. When I made the compote, breaking down the rhubarb took about 10 minutes.<\/span><\/p>\n Remove from heat and cool to room temperature. Stir in the herbs, and refrigerate until ready to use. Serve with cheese.<\/span><\/p>\n Makes about 1-1\/2 cups.<\/span><\/p>\n And now the video:<\/em><\/span><\/p>\n Tinky Makes Rhubarb-Bacon Compost<\/strong><\/a><\/span><\/p>\n![\"\"](\"https:\/\/ourgrandmotherskitchens.com\/wp-content\/uploads\/2017\/06\/more-pinkweb.jpg\")
\n2 cups sweet onion slices
\n2 cups finely chopped rhubarb
\n3 tablespoons cider vinegar
\n3 tablespoons maple syrup
\n1\/2 teaspoon fresh thyme
\n1 teaspoon (maybe a little more!) fresh chives<\/span><\/p>\n