The best rhubarb compote is made with just two ingredients for a lovely springtime dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Ingredients
- 12 ounces fresh rhubarb , trimmed and cut into ½-inch pieces
- 0.5 cups white sugar
Instructions
-
1
Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
-
2
Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mashed Potatoes with Horseradish
These mashed potatoes with horseradish seem to go well with German-inspired dishes.
Betty's Famous Eggnog
My Mom has been making this creamy eggnog for everyone for at least 25 years, and more people ask for it each year. It uses three types of liquor--you do not need the best brands, but do not buy the cheapest either. Note that raw eggs are 'cooked' by the alcohol. Once made, keep the eggnog refrigerated and use within a week, stirring gently before serving to re-incorporate the egg whites that rise to the surface.
Pasta with Swiss Chard
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired pasta meal.