It’s Na-chyo Birthday
Ginger Rhubarb Compote

skipaheadSo is this post about nachos or ginger rhubarb compote? Well both.

Yesterday was E’s 30th birthday. Old man. (Give me a month, I’ll catch up.) For his birthday he asked for one thing: the best nachos in town. He always does this, folks. Asks for the moon and then expects me to deliver. I mean, who is he to ask for nachos in Minnesota. That’s like asking for cheese in Wisconsin or seafood on the coast. Oh, Wait.

So I found lots of places with the “Best Nachos in Town.” But after a lot of Yelp reviews and some foodie reviews online I found the golden ticket: Salsa A La Salsa. Ooo, yum. The chips were made fresh and they topped them with refried beans, guac, sour cream, taco meat, cheese, lettuce, and pico de gallo. I know, it sounds pretty standard, but I’m confident it was the fresh chips that made them so delectable.

After a lunch of junk food and an afternoon of sweets (courtesy of his many awesome co-workers), E was craving a salad and feeling a bit like Elaine in this episode:

So I scrapped my plans for cake and instead made E something with rhubarb. You really can’t go wrong, in E’s eyes, when you cook with rhubarb. We had this rhubarb compote (I’m calling it Rhubarb Butter at my house though) on bread, but it would be amazing with some creamy cheese or on a cracker. Or even over ice cream!


Ginger Rhubarb Compote

Overall: five-star

20130612_093555

This was so incredibly easy to make, I felt ashamed telling E. Hey, honey, here’s how much effort I put into your birthday dessert: 10 minutes. It tastes pretty good too. If you don’t like rhubarb, obviously this won’t be for you, but the ginger and cinnamon take the edge off the sour rhubarb.  (Recipe here.)

Continue reading