Thursday, June 17, 2010

Rhubarb Compote

Like the pie filling without the pie!

Rhubarb Compote
Adapted from I Know How to Cook!

1 stalk Rhubarb, chopped into 1/4" inch pieces
1/4 C. Sugar
1 T. Water

Place rhubarb in flat-bottomed pan with water and sugar.  This amount of sugar results in a somewhat sour final compote - adjust to more or less depending on your preference.  Bring to a boil and cook on high heat, covered, for 15 minutes or until rhubarb begins to caramelize.  Serve warm or cold, alone, on toast, yogurt, with whipped cream, or anything else.

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