Rhubarb compote
Summary
| Yield | |
|---|---|
| Prep Time | 1 1⁄2 hours |
| Recipes | Vegetarian |
Description
A very easy, delicious way to use rhubarb - great in tarts, on ice cream or on yogurt or cottage cheese for breakfast!
Ingredients
- 1 bn rhubarb
- 1⁄2 c sugar
Instructions
Cut the rhubarb into 1-inch long pieces. In stainless bowl, toss with sugar until well-coated. Let macerate for an hour, or until there is a considerable amount of liquid is in the bowl.
Pour contents of bowl into a pot or skillet and on medium-high heat. Let the rhubarb fiber break down until there are no large chunks remaining and it is a beautiful, deep pink.
Store covered in the refrigerator. Keeps 1 - 2 weeks.
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