Cookbook:Rhubarb Raspberry Compote
Cookbook | Ingredients | Recipes
Ingredients
- 1 cup sugar
- 1 1/2 pounds fresh (or thawed frozen) rhubarb
- 9 ounces fresh (or thawed frozen) raspberries
Procedure
In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a
simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat. Fold in 9 ounces fresh (or thawed frozen) raspberries. Let
stand until the mixture thickens, about 10 minutes. Serve.
