Rhubarb Compote
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¾pound rhubarb, cubed (about 3 to 4 cups)
- ¾cup granulated sugar
Nutritional analysis per serving (4 servings)
168 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Step 2
Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Private Notes
Comments
I add some ground cardamom. I actually keep the syrup and use on ice cream or in gin and tonic, rapidly becoming a summer favorite
Can one can this so that it will stay on the shelf for a long time?
Re: sugar amount. The recipe indicates 3/4 lb. = 3-4 cups but I think weight of rhubarb varies according to density and water content. My rhubarb just cut from our garden weighed about 1 1/2 lbs but was only 4 1/4 cups sliced (thus not twice in volume). I used 1 c sugar with plans to increase if it seemed too tart before I moved to Part 2. It was perfect. So it seems better both to weight and determine volume in order to make an 'educated guess' regarding the sugar.
great consistency. could have benefited with citrus test and vanilla
Add a half lemon thinly sliced for the perfect tartness. This is fabulous over ice cream, shortbread, pound cake, and on and on and on....
yummy!