Rhubarb Compote Recipe
This classic spring compote is wonderful with Lemon-Almond Polenta Skillet Cake, Olive Oil Cake, and Creamy Yogurt Panna Cotta. You may want to double recipe as there are so many great uses for this compote! It is delicious stirred into Greek yogurt or spooned over your morning oatmeal.
- 4 cups rhubarb, cut into 1/3-inch slices
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon ground cardamom or zest of 1 orange
- In a large saucepan, combine rhubarb, sugar, and cardamom. Set aside 15 minutes, until rhubarb begins to release some juices.
- 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.
- Remove from heat. Cool before using. Store covered and refrigerated up to 3 days.
- Cook' Tip:
- You can replace part of the rhubarb with sliced fresh strawberries.
Nutrition:Amount Per Serving (based on 6 servings)
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 25 g
Fiber: 1 g
Total Sugar: 22 g
Added Sugars: 21 g
Protein: 1 g
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