Too Many Chefs

Oh delicious! This is the first year I've been buying rhubarb religiously, and I too am a massive compote fan (although I put it on my yogurt rather than toast). I made a rhubarb custard that, if poured into a tart shell would make a nice tart...give it a try and get that terrible taste of rhubarb tarts out of your mouth!

I've always been intimidated. Rhubarb always seemed to me like a difficult ingredients to cook... I don't know why. You did an excellent job, it looks perfect

Laura, it's a funny thing about the English rhubarb tart. The day I was given one by a neighbor, my Facebook status read "Meg now understands why her husband thinks he hates rhubarb" and within minutes I had a response from a Kiwi friend saying "I'll bet you just tasted an English rhubarb tart!" For me that was the proof that it wasn't just a one-off!

Jackie, rhubarb compote is the simplest thing in the world to prepare - I've been making it since I was about seven! Just chop it up, add a minimal amount of water (it will release quite a bit of water as it cooks) and sugar to taste and simmer until it's soft, about 20 minutes. The proportions in this recipe are about right, except that I would start with about 2/3 of the sugar and taste and correct with more sugar once it's cooked.

Hey this looks good

Rhubarb was one of the first things I planted in my garden when I moved into my new house.

Not being a fan of sour tasting rhubarb either I add plenty of sugar to my rhubarb crumble tart: http://www.thecotswoldfoodyear.com/2009/05/rhubarb-crumble-tart-with-creme.html

I am a huge fan of rhubarb and always on the lookout for new rhubarb recipes, especially non-pie recipes. This looks great. I'll have to give it a try!