Basic Rhubarb Compote
From unswissmiss 16 years ago
- 10 minutes to make
- Serves 8
I've been vaguely terrified of rhubarb ever since I learned the leaves are toxic, but it's actually quite easy to cook. The sauce is wonderful on its own, over yogurt, with granola, or with ice cream.
Ingredients
- 500 g rhubarb (about 5 stalks) shopping list
- 200 g sugar (3/4 C) shopping list
- 2 Tbsp water shopping list
How to make it
- For best flavor, choose firm, bright red stalks that aren't too thick. (Thicker stalks are stringier.)
- Lop off the tops just where it pinches in (before the leaves begin), and trim the bottoms where the stalks were cut.
- Slice the rhubarb into 1 cm pieces.
- In a saucepan over medium heat, combine the rhubarb, sugar, and water.
- When the sugar is dissolved and the liquid is simmering, cover the pot and cook until the rhubarb is tender, 5-10 minutes depending on the size of the rhubarb.
- Cool and store in the refrigerator until needed.
Compote with vanilla ice cream
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People Who Like This Dish 6
- Huddy CBD, NEW ZEALAND
- eyecook Ironwood, MI
- ben Arden Hills, MN
- rml VA
- ecoveg Montreal, CA
- unswissmiss Basel, CH
- msbooch75 Ocean Springs, MS
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The Rating
Reviewed by 2 people-
Wow, my grandma used rhubarb just like this. She would dilute the syrup with water and serve it as an ice cold drink for the kids. To this day I make pitchers of the stuff as long as I can get my hands on rhubarb! Thanks for a great recipe. I'll be ...more
eyecook
in Ironwood loved it
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Great and simple.
ben
in Arden Hills loved it
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