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Rhubarb Compote

4.1

(12)

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)
1 1/4 cups sugar
1/3 cup water

Preparation

  1. Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.

TagsCompoteCondimentFrenchEuropeanRhubarbFruitNut FreeVeganGluten FreeSpringBon Appétit
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