It’s been a while that I really really want to cook with rhubarb. But, I don’t know where to find rhubarb in Jakarta. I never see it in a traditional market or even big supermarket which is selling a lot of imported fruits & veggies. I almost give up and though I will never cook with rhubarb until last month…in early February I found there’s a farm in Bandung growing and selling rhubarb.  This rhubarb compote is a simple recipe. Basically, you just combine all the ingredients together and let it simmer until the mixture is thickened almost like a jam. You could eat this rhubarb as dessert, serve it with Panna Cotta, ice cream or serve it with classic cream custard. But, I would like to eat it as a breakfast with yoghurt and granola.   Rhubarb Strawberry Rose Compote with Yoghurt Ingredients Rhubarb Strawberry Rose Compote 1 cup sliced rhubarb 1/2 cup sliced strawberry 1/4 cup caster sugar, plus extra to taste 1/2 teaspoon rose water 1 tablespoon freshly squeezed lemon juice To serve 500 ml coconut or Greek yoghurt 1/3 cup granola chopped pistachio, optional Cooking direction Rhubarb strawberry rose compote: place the rhubarb, strawberries, lemon juice, …

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