Trying this review again - lol I love this recipe. Have made it several times. Always have way more rhubarb than it calls for so I triple it and freeze the extra compote for later. I reserve about 4 cups for finishing up. I’ve used it as the recipe calls for and also for a pie. Just used a pecan crust - I cooked the 4 cups of compote with a little tapioca pearls/flour to thicken it. Let it cool in the fridge before putting it in the crust then make the topping and spread it on. Stick it back in the fridge until ready to eat it. My husband loves it says the flavors are so good. I did add a pinch of cloves once and used fresh ginger a couple times.
Really easy to make and since I always have so much zucchini I’m always trying to find ways to use it. Flavors are great - After reading the reviews I did add minced garlic to the onions. I also roasted the onions alone for the 1st 15 minutes then added the zucchini so it didn’t get overdone. I didn’t have pasta but really want to make this so I substituted quinoa which worked fantastic. I’ll make it again with pasta next time as I think that would be great too. A
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