Rhubarb is in season! Everyone ought to have rhubarb in their yard somewhere – not only does it come back every year, demand very little care, and escape most if not all pests and diseases, but it’s the first crop of the season that lends itself to sweet and fruity dishes. We don’t have to wait for berry season to enjoy jams, spreads, pies, crisps and compotes thanks to this early producer.
If you want to grow rhubarb, pick up some rhubarb crowns, as they are called, at the nursery or from a friend (early spring is the time to divide the crowns) and find a sunny, out-of-the-way spot for these trusty guys to settle down in for many years to come. One crown is enough if you just want to make a recipe like this one a couple times each spring, but if you want more to work with, three to five is a good number.
As for this recipe, I love the creamy texture of the millet and the fact that it’s something different than oatmeal. Adding a little orange or lemon zest and serving it along with the compote and some cream makes this warm breakfast cereal a fun change for a weekday or fancy enough for weekend brunch. In the recipe below, I include instructions for soaking the millet overnight. This is not required, but reduces the cooking time and boosts the healthfulness of this already healthy grain by reducing its anti-nutrients, which are present in all cereals, legumes, seeds and nuts.