Rhubarb and Blueberry Compote recipe

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Ingredients

10 stalks rhubarb, peeled and chopped
1 cup white sugar
1 cup frozen blueberries
1 teaspoon vanilla extract
1 cinnamon stick
water to cover

Nutrition Info

112.3 calories
carbohydrate: 28.2 g
cholesterol: : -
fat: 0.1 g
fiber: 1.3 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 3.5 mg
sugar: 25.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.

  2. Cool compote in the refrigerator until thickened, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

A beautifully tart compote that can be served over ice cream for dessert or served with yogurt or muesli for a healthy but tasty breakfast.

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