When your bumper crop of rhubarb pops up, make this four-ingredient rhubarb compote. You can spread it on toast, swirl it into yogurt, or use it as a dessert topping.

Rhubarb Compote

Yields 6 cups

Ingredients:

• 3 pounds rhubarb stalks, diced
• 2-1/2 cups granulated sugar
• 2 tablespoons grated lemon zest
• Juice of 1 large lemon

Directions:

1. In a large heavy saucepan over medium heat, stir together all ingredients.
2. Cook, stirring often, to dissolve the sugar.
3. Reduce heat to medium-low, cover the pan, and simmer, stirring occasionally, until rhubarb is  tender, 8 to 9 minutes.
4. Transfer compote to mason jars and process in a boiling water bath. If you are going to use the rhubarb in the next few days, you can skip the canning process and keep in the refrigerator for up to 1 week.

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