4 cups chopped rhubarb (the redder the better)
¼ cup red wine vinegar
¼ cup dried hibiscus flowers (available at your local Hispanic market)
2 cups sugar
3 tablespoons ground black pepper
Place all ingredients in a medium pot and bring to a simmer over medium heat.
Reduce to low flame and cook until rhubarb it reaches a stewed consistency.
Immediately spread compote on to a baking sheet. Cool to preserve color.
COURTESY OF CHEF MICHELLE DONALDSON
Chef Michelle Donaldson of the fantastically local farm-to-fork restaurant Tallgrass Prairie Table prepared this lovely and delicious rhubarb flatbread. Michelle originally prepared this dish for the first dinner she cooked at Living Kitchen Farm and Dairy, where Tallgrass Prairie Table procures the bulk of its ingredients. If you stop by, you might even find this delicious flatbread on the menu sometime. You never know since, thankfully, the menu is dictated by local, seasonal ingredients. When you make the compote recipe, use it to make your own flatbread pizzas as well as with roasted meats, a variety of cheeses and with local yogurt for breakfast.