Like the pie filling without the pie!
Rhubarb Compote
Adapted from I Know How to Cook!
Ingredients:
1 stalk Rhubarb, chopped into 1/4" inch pieces
1/4 C. Sugar
1 T. Water
Directions:
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.
No comments:
Post a Comment