Olive Oil Rosemary Cake with Rhubarb Cherry Compote

Olive Oil Rosemary Cake
3/4 c. cornmeal
1 1/2 c. AP flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
3 eggs
1 c. olive oil
3/4 c. whole milk
1 tsp. chopped fresh rosemary

1. Preheat oven to 350 and butter and flour a cake pan. In a bowl sift together the dry ingredients and set aside. In another bowl whisk together the eggs well, then add in the olive oil, milk and rosemary. Slowly fold into the wet mixture, being careful not to over mix.

2. Bake for 40-45 minutes until the top of the cake is golden brown and a knife inserted comes out clean. Let rest, then slice and serve.

Rhubarb Cherry Compote
3 rhubarb stalks- cut into 1/4" slices
1 c. cherries- pitted
1/3 c. honey
1/2 tsp. ground ginger
1/2 tsp. cinnamon
2 Tbl. Balsamic vinegar

1.  In a sauce pan add all ingredients and put over a low heat. Bring to a boil for about 3-5 minutes, then remove from heat and bring back to room temperature. The fruit should be softened and incorporated with the liquid. Serve hot or cold.