Description
A vibrant and tangy rhubarb compote that brightens up any meal or dessert, combining sweet and sour flavors.
Ingredients
- 6 cups fresh or frozen pink rhubarb, cubed
- 2 cups sugar
- 3 tbsp lemon juice
Instructions
- Combine all ingredients in a heavy-bottomed pot, mixing well.
- Allow the mixture to sit for an hour to meld flavors and let the rhubarb release juices.
- Bring the pot to a boil over medium heat, stirring occasionally.
- Reduce the heat and let it simmer for about 60 minutes until the rhubarb is translucent and mixture thickens.
- Stir frequently towards the end to prevent sticking or scorching.
- Transfer compote into three 1-cup jars and let cool to room temperature before refrigerating.
Notes
Rhubarb compote can be stored in the refrigerator for up to 3 weeks or frozen for up to 6 months.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American