Rhubarb Compote
- 1 cup rhubarb, chopped into 1” pieces
- 1 cup sugar
- 1 Tbsp. orange zest
- ¼ cup orange juice
- 1 Tbsp. Aperol
Rhubarb Almond Cake
- 1 cup unsalted butter, room temp
- ¾ cup, plus 3 Tbsp. sugar
- 1lb. rhubarb stalks, trimmed
- 1 ¼ cups AP flour
- ¾ cup almond meal
- 1 tsp. baking powder
- 1 ½ tsp. ground cardamom
- ¾ tsp. kosher salt
- 2 large eggs
- ½ cup Greek yogurt
- 1 Tbsp. orange zest
- 9 x 1 1/8” round tart pan
- Melted butter