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
Pumpkin Pie No-Bake Cheesecake
For those of us who cannot bake cheesecake but love this classic dessert!
Low Carb Cauliflower Leek Soup
This cauliflower and leek soup recipe has no potato which makes it great for those counting carbs or just looking for a different vegetarian soup.
Apricot Almond Rugalach
These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.