Friday, March 11, 2011

Ginger Rhubarb Compote

For the last two weeks I've pretended to be a body builder. Every morning I log onto his computer and nod to his body builder wife. In the screen saver she flexes her bicep (or tricep?). Every morning, I'm sufficiently impressed.

The body builder is an English teacher. He is huge and bald and realllly nice. The kids don't know this. They live in awe and fear of his presence. He stands over their desks, flexes, and they work.

While impersonating the body builder, I tried this. Flex: nothing. A snicker.

The body builder runs a ship-shape ship. I wondered if he had a sense of humor as a teacher. The students weren't sure. He does in real life. You see, I know the body builder. In addition to being realllly nice, he's kinda funny.

I liked being the body builder--reading All Quiet on the Western Front, drilling students on expository writing, expounding on the use of the semi-colon. I'm not sure I measured up to his standard. "It seems so empty in here" a grade twelve boy said, looking over me. But I had fun trying.

Somewhere between the papers and the lectures I made rhubarb ginger compote. This was just as worthwhile as pretending to be the body builder.

Ginger Rhubarb Compote

Adapted from Marion Cunningham's The Breakfast Book

4 cups rhubarb chopped in 1 inch pieces
1 inch piece ginger
1 cup water
3/4 cup sugar

Put the rhubarb, ginger, and 1/4 cup water in a pot. Simmer over medium heat until the rhubarb is just tender. This should only take a few minutes. Be careful as you don't want the rhubarb turning mushy and breaking up.

Remove the rhubarb from the pot and set aside.

Combine the sugar and remaining water in the pot. Simmer over medium until the sugar is dissolved. Add the rhubarb and cook for two minutes. Remove from heat. Let cool before serving.

This is really tasty over oatmeal and topped with yogurt.


  1. The rhuabarb looks great but I kind of wished you's posted a pic of body builder.. or his wife.

  2. Rhubarb reminds me of Spring so I am longing for it right now. I have frozen leftover from last season so I can always compromise.