Recipe

Basic Rhubarb Compote Recipe

Add Step-by-Step Photos	Unswissmiss / All my dishes 1 year, 2 months ago 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. Prep:5m Cook:10m Servings:8	Unswissmiss
	colorful quick easy

Compote with vanilla

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Ingredients

500 g rhubarb (about 5 stalks)

200 g sugar (3/4 C)

2 Tbsp water

Directions

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.

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Comments

unswissmiss 1 year, 1 month ago said:

davejoycee 1 year, 1 month ago said:
Wahoo .... finally a simple recipe that even I can follow

eyecook 3 months, 1 week ago said:
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 eating it over organic vanilla ice cream for sure!

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Alterations

unswissmiss 1 year, 1 month ago said:
Try 2 Tbsp orange juice or lemon juice instead of water.

unswissmiss 1 year, 1 month ago said:
Add 1 cup sliced strawberries to the compote.

unswissmiss 1 year, 1 month ago said:
For a thicker sauce, stir in 1 Tbsp cornstarch once the rhubarb gives up some of its water. (Work quickly to avoid lumps, but 1 Tbsp should be a small enough amout to dissolve without problems.) The sauce will need to be boiled to cook the corn starch.

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