Description
Rhubarb compote is a vibrant, sweet-tart delight that elevates any dish. Perfect for breakfast or dessert, this easy recipe captures the essence of spring.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar (adjust to taste)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup water
Instructions
- Rinse the rhubarb under cool water and chop it into 1-inch pieces, discarding any leaves.
- In a medium saucepan, combine the chopped rhubarb, sugar, lemon juice, and water. Stir until well mixed.
- Heat over medium heat until the mixture simmers. Cook for 10-15 minutes until the rhubarb softens into a chunky sauce.
- Taste and adjust sweetness with more sugar or tartness with additional lemon juice if desired.
- Remove from heat, allow to cool slightly, then transfer to jars or serving dishes.
Notes
- For added flavor, consider incorporating strawberries or a pinch of cinnamon.
- Store in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 90
- Sugar: 21g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: <1g
- Cholesterol: 0mg