Rhubarb Compote
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.
Servings: 4
Ingredients:
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1 cup (250 mL) granulated sugar
1/4 cup (50 mL) water
6 cups (1.5 L) chopped rhubarb
1 strip orange rind
1/4 tsp (1 mL) 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.
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