Rhubarb Compote
Serves 65 mins prep10 mins cook
Rhubarb compote is like spring in a jar; it's bright, it's fruity, and it works so well for many different recipes. I love to put it on oats, ice cream, layer it in a cake and so much more! I have added raspberries to this recipe because I find that they really enhance rhubarb flavor.
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What you need
Instructions
Prepare the Rhubarb 0 Rinse the rhubarb stalks and cut off both ends of each stalk. 2 Cut the stalks into 1/2" chunks. If needed, cut any extra wide stalks in half lengthwise so that they are all approximately the same size. Cook the Compote 4 Add the rhubarb along with the sugar, lemon zest, lemon juice, raspberries, and water, into a large pan or medium pot. 5 Place the pan over medium heat and bring the mixture to a simmer. Stir regularly while it cooks. 6 It will go from just simmering to the fruit broken down and very bubbly, then the mixture will reduce and the bubbles and compote will thicken. Once it has thickened, you can taste and see if it needs more sugar or lemon juice. 7 Remove the compote from the heat and pour into a heat safe container or jar and allow it to come to room temperature before storing in the fridge.View original recipe