Rhubarb Compote and Fromage Blanc Toast

Beautiful rhubarb came in my weekly veggie box, and I purchased the most amazing fromage blanc and my usual sourdough at the farmers' market. This made lunch a no-brainer.

If you can't find fromage blanc, then you can use whipped ricotta, or even a thin layer of full-fat cream cheese instead.

You can add ginger to the rhubabrb mixture to zhuzz it up a little, or sprinkle chopped tarragon over the top of teh toast if you want to add some additional flavor, but I like this version, which really lets the tart flavors of the rhubarb shine.

You can also double or triple the compote recipe and use the remainder as a topping for yougurt or ice cream, or as the base of a cocktail.

2 stalks of rhubarb, cut into 1/2 inch pieces

1 tsp honey

1 slice your favorite bread, toasted

1 generous Tbsp fromage blanc, cream cheese, etc.

Add the rhubarb to a small pan, along with a splash of water. Cook over medium heat, covered for two minutes. At that point, remove the cover, stir well, add the honey, and stir to combine. Cook for an additional minute or so, until the rhubarb is tender and has lost its shape. Set aside.

Toast your bread.

Spread it with your fromage blanc and then top with the rhubarb compote that you just made.