Stoney Plains Rhubarb with Mt. Townsend Cirrus

by Chef Rachel Yang of Joule(created for her May 20, 2009 cooking demonstration) 

Chef Rachel Yang's Rhubarb Compote with Cheese. Photo copyright 2009 by Zachary D. Lyons.


  • 3 stalks Stoney Plains rhubarb
  • 1 sprig Stoney Plains chocolate mint
  • 1 tbsp St. Germain, elderflower liqueur
  • ½ cup sugar
  • 1 each Mt. Townsend Cirrus cheese
  • ¼ tsp salt


  1. Chop the rhubarb and toss with sugar and salt.
  2. Sauté the rhubarb mixture in a hot pan adding little water.
  3. Add St. Germain and cook off the alcohol.
  4. Add chopped chocolate mint.
  5. Serve the rhubarb compote with a piece of cheese