Rhubarb Compote Recipe

Ingredients:

• 4 cups rhubarb, cut into 1/3-inch slices
• 1/2 cup plus 2 tablespoons granulated sugar
• OPTIONAL:
• 1/4 teaspoon ground cardamom or zest of 1 orange

Directions:

1. In a large saucepan, combine rhubarb, sugar, and cardamom. Set aside 15 minutes, until rhubarb begins to release some juices.
2. Cover saucepan and place over medium heat. Bring to a gentle boil. Reduce heat and simmer, covered, until rhubarb is tender but still holds its shape, about 5 minutes.
3. Remove from heat. Cool before using. Store covered and refrigerated up to 3 days.
4. Cook' Tip:
5. You can replace part of the rhubarb with sliced fresh strawberries.