Rhubarb Compote recipe

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Ingredients

12 ounces fresh rhubarb, cut into 1/2 inch pieces
½ cup white sugar

Nutrition Info

57.3 calories
carbohydrate: 14.4 g
cholesterol: : -
fat: 0.1 g
fiber: 0.8 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 1.7 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.

  2. Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.

Recipe Yield

8 servings

Recipe Note

Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.

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