RHUBARB COMPOTE
Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.
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Youssouf Mht
[email protected]This was delicious! I made it with strawberries instead of rhubarb and it was still amazing.
Hamdan Jutt
[email protected]This was a bit too tart for my taste, but I think that's just because I don't like rhubarb very much.
Sanyaolu Oluwaseun
[email protected]I've made this compote several times now and it's always a hit.
Shema Sebatunzi
[email protected]I used frozen rhubarb and it worked perfectly.
Kashi Khattak
[email protected]This was easy to make and turned out great!
Iba Goncalves
[email protected]I made this with strawberries instead of rhubarb and it was still amazing.
Anessali Bhand
[email protected]This was delicious!
Asad Ali Shah
[email protected]This was a bit too tart for my taste.
Debra Snow
[email protected]I've made this compote several times now and it's always a hit.
md savor kaun
[email protected]This was easy to make and turned out great! I used frozen rhubarb and it worked perfectly.
Mikias Dereje
[email protected]This was delicious! I made it with strawberries instead of rhubarb and it was still amazing.
Lavern kakakaway
[email protected]This was a bit too tart for my taste, but I think that's just because I don't like rhubarb very much. My husband, on the other hand, loved it.
BST Tanjil Islam
[email protected]I've made this compote several times now and it's always a hit. I love the tartness of the rhubarb and the sweetness of the compote. It's the perfect topping for yogurt, ice cream, or even just on its own.
Aashik Kalo
[email protected]This was easy to make and turned out great! I used frozen rhubarb and it worked perfectly. The compote is delicious on its own or as a topping for yogurt or pancakes.
John ayomide
[email protected]This was a great recipe! I made it for my family and they loved it. The rhubarb was tart and the compote was sweet and flavorful. I will definitely be making this again.