Cookbook:Rhubarb Compote 2
- 4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender,
stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours.
Last modified on 23 September 2012, at 06:30