I made that!

Crepes. I love them. Tonight, I made some. Strawberry rhubarb to be exact.

I wasn’t always a rhubarb fan. But then I was shown the light. It’s so simple. You just dice the rhubarb really fine. Then let it macerate with some sugar, cornstarch and the seeds from a vanilla bean.

You cover it and roast it, and then mix in some chopped up strawberries while it’s still hot. The heat cooks down the strawberries, and you’re left with an absolutely fabulous strawberry rhubarb compote.

After I made my compote I got to work on some crepes. I was serving a crowd tonight, so it was quite a frying session. About 40 crepes in, I had a nice little stack.

They were so yummy stuffed with the strawberry rhubarb compote and with a scoop of vanilla ice cream!

So easy, and so deliciously spring!

STRAWBERRY RHUBARB COMPOTE RECIPE:

2 lb rhubarb

1 cup sugar

2 ½ tsp cornstarch

1 vanilla bean

3-4 pints strawberries

– chop rhubarb into 1/4″ dice.

– scrape seeds from vanilla bean into sugar and rub together to incorporate.

– toss rhubarb with vanilla sugar and cornstarch.

– let macerate for 20 minutes.

– cover and bake at 325 for 40 minutes.

– slice strawberries and mix into cooked rhubarb while still hot.