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
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