Rhubarb compote is a mixture of rhubarb and sugar cooked into a tart, sweet sauce. It can be used as a dessert topping, with yogurt or right from the jar.
- 2 pounds trimmed rhubarb stalks (about 8-10 large stalks)
- 1 cup granulated sugar
Wash rhubarb and slice into ½ inch thick pieces. Toss rhubarb and sugar together in a large saucepan and allow to sit for 10 minutes. Stir.
Heat rhubarb mixture over medium high heat, stirring often. When the mixture comes to a simmer, cover and reduce heat to medium-low. Continue to simmer until the rhubarb has broken down, about 10 minutes. Cool slightly, then transfer to a storage container and chill for at least 2 hours. Use in Easy Rhubarb Parfait, as a topping for ice cream or cake, mix into cocktails, or eat as it is.
Serving: 0.5cup | Calories: 120kcal | Carbohydrates: 30g | Sodium: 5mg | Fiber: 2g | Sugar: 26g