Rhubarb Compote

🛒Ingredients (Grocery List)

  • 2 pounds Rhubarb

  • 3/4 cup Sugar


🍴Serves: 4

⏰Prep Time: 5 min

⏱️Cook Time: 45 min


🥣Instructions

1. Remove any leaves completely from the Rhubarb. Peel away any tough parts of the stems. You may need to cut off a small piece from the bottom of each stalk to remove as much of the stringy part as possible. Then slice the stalks in 1/2-inch pieces crosswise.

2. In a large saucepan, combine the Rhubarb with the Sugar and 1/4 cup of Water and bring to a boil. Reduce the heat to medium, partly cover, and cook, stirring occasionally, until the Rhubarb breaks down, about 10 minutes. Uncover and cook, stirring frequently, until the liquid has evaporated, and the Rhubarb is thick and Jam, 15 minutes to 45 minutes.


💡Tips

  • This compote should have the texture of a purée. Boil it for a few minutes over high heat if it’s too watery.

  • Cooking a few sliced apples or dried apricots with the Rhubarb will make the compote less acidic.

  • Don’t leave the compote in the saucepan unless it’s a nonreactive pan. Transfer the Rhubarb to a bowl as soon as it’s cooked.