Maybe you got overexcited and made a huge batch of rhubarb compote, like I do every single May. Now you have a beautiful, pink, tangy sauce, and no immediate plans for it. Don’t panic.
Let the compote cool completely. Then, spoon it into ice cube trays. Yes, you heard me right. Freeze those little pink cubes, then pop them out and store them in a bag.
Later, you can drop a cube into a glass of sparkling water for a fancy mocktail, or melt one into a yogurt bowl. It’s like having a handful of tiny, tart emergencies that only want to help you feel fancy.
