Cookbook:Basic Rhubarb Compote

Cookbook | Ingredients | Recipes

Ingredients

• 500 g rhubarb (about 5 stalks)
• 200 g sugar (3/4 C)
• 2 Tbsp water

Procedure

For best flavor, choose firm, bright red stalks that aren't too thick. 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.