Description
A quick and versatile rhubarb compote that brightens up yogurt, toast, and savory dishes. Cooks in about 10 minutes and freezes well.
Ingredients
Main Ingredients
- 4 cups frozen rhubarb pieces (No need to thaw)
- 1/2 to 3/4 cup granulated sugar (Adjust based on tartness preference)
- 1/4 cup water
- 1 tablespoon lemon juice (Fresh is best)
- 1 teaspoon vanilla extract (Optional)
- 1 pinch salt
Instructions
Cooking Steps
- Put the frozen rhubarb, sugar, and water in a medium saucepan. Stir to combine and start on medium heat.
- Bring to a gentle simmer. Cover the pan and let steam for 3 minutes.
- Uncover and stir. Lower heat to simmer but not boil hard. Cook for 6 to 8 minutes, stirring occasionally.
- Add lemon juice, vanilla, and a pinch of salt. Stir and taste, adjusting sugar if needed.
- Mash lightly for a smoother texture or leave chunky for a thicker compote.
- Remove from heat and let cool slightly. It will thicken as it cools.
Notes
Store leftovers in an airtight container in the fridge for 7 to 10 days. Freezes for up to 3 months. Stir in water if too thick after chilling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert, Sauce
- Cuisine: American