This rhubarb compote brings the freshness of both the Canadian and Mediterranean spring, combining the rhubarb tartness with cheerful orange blossom aroma.
1kg fresh rhubarb
1/2 cup evaporated cane sugar
2 Tbs orange flower water *
Rinse rhubarb and discard any green parts (they are poisoneous). Cut into thick slices.
Place in a sauce pan. Sprinkle sugar over top. Cook covered on a medium heat until the rhubarb is soft, about 5 minutes (check on it often to stir and to make sure it does not get scorched, stuck to the bottom, etc.). Add the orange flower water at the end of the cooking, to maximize its flavour.
Bring down to room temperature and pour into an airtight container. Store in the refrigerator up to one week (you can also eat it warm, but it won't taste as "fresh").
Serve with vanilla ice cream, frozen yoghurt, fresh yoghurt or unsweetened whipped cream with a hint of vanilla.
* Orange flower water is the distillation water from making neroli essential oil. It is a very popular ingredient in Middle Easter, Persian and East Indian cuisine - where it is used in countless desserts such as ice creams, confections and pastries.