Rhubarb Compote
This recipe makes 4 servings
Take the time to simmer up a pot of spring flavour that stays fresh in the fridge for up to five days. Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango, pineapple tidbits or halved grapes for an easy ending on its own or to serve over ice cream, frozen yogurt or cake.
Ingredients
- 1 cup granulated sugar 1 cup granulated sugar
- 1/4 cup water 1/4 cup water
- 6 cups chopped rhubarb 6 cups chopped rhubarb
- 1 strip orange rind 1 strip orange rind
- 1/4 tsp cinnamon , (optional)1/4 tsp cinnamon, (optional)
Preparation
In top of double boiler over direct heat, bring sugar and water to boil. Place over gently boiling water in bottom of double boiler; stir in chopped rhubarb, orange rind, and cinnamon (optional). Cover and cook, without stirring, for 15 to 20 minutes or until tender.
Turn off heat; let cool in pan over hot water. Discard orange rind.
- Keywords : Condiments/sauces; Dessert; Double Boiler; Rhubarb; Sugar;
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