Rhubarb Compote

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Rhubarb Compote

Yield: 2 cups

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Ingredients

• 1 lb rhubarb, roughly chopped
• 4 oz sugar

Instructions

1. Combine the rhubarb and sugar in a medium saucepot. Allow the rhubarb to macerate (soften) for 10 minutes.
2. Cook the rhubarb over medium-high heat, stirring often and scraping the bottom of the pot so it doesn’t burn. Be careful of splatter! The sugar should draw sufficient moisture from the rhubarb, but you can add 1 tablespoon of water to loosen things up if it seems dry.
3. Cook the rhubarb for 10-15 minutes until it has thickened to your liking. You can add more sugar if you like. Try adding in additional flavorings like grated ginger, a few cardamom pods, or orange zest.
4. Allow to cool and store in the fridge for up to two weeks. This makes a great topping for vanilla ice cream, or really almost any dessert. It’s also good on buttered toast.