Rhubarb Compote

2 lbs. rhubarb
1 cup organic sugar
½ cup organic raisins
½ cup walnuts chopped coarsely

Wash, dry and cut rhubarb into ¼” pieces. Put in a stainless pot on low heat. As the moisture begins to sweat out and accumulate in the pan add the sugar and raisins and stir. Cover and check and stir every three to five minutes, until chunks begin to soften. Add walnuts and cook for another five minutes. (This is tart, so carefully taste the hot compote and add sugar if you must.) Serve hot or cold, on buttered toast, or with yogurt, or ice cream, or simply alone.

Buon appetito!