Rhubarb compote is more commonly thought of as a means to and end. Which in my case, it will be as you’ll see tomorrow what new goody I’ve made. Rhubarb compote is also great as is, served over ice cream, pavlova, cake, trifle, shortcake, pancakes or waffles, or even served in a Bellini or smoothies.
- 1 lb rhubarb stalks, cut into 1/4″ slices, about 2 cups
- 3/4 cup sugar
- 1 Tbsp water
Place the water, rhubarb, and sugar in a medium saucepan and heat over medium-high heat. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 to 6 minutes until the rhubarb releases its juice and the slices break apart. Stir from time to time to ensure even cooking. Remove from heat and transfer to a bowl to cool to room temperature.
Refrigerate for up to one week. Makes 1 1/4 cup compote.
Source: Food and Style