Cookbook:Basic Rhubarb Compote
Cookbook | Ingredients | Recipes
Ingredients
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.
