Prep 10 mins
Cook 15 mins
From Ricardo. I did it and I found that 1 cup of sugar was too much. I suggest that you begin with 1/2 cup. And then add more if you prefer.
- In a casserole, blend rhubarb and sugar.
- Bring to a boil, at medium heat, stirring frequently and let simmer 10 minutes.
- Remove from the heat and let cool down.
- Cover and refrigerate until completely cold.
Boomie, this is such a great little recipe! It is simple and quick to make and the compote comes out thick, yummy and perfect. This is my new go to recipe for rhubarb compote and sauce, just love it! :) My only change was to reduce the sugar to 1/4 cup, which was enough for us.
THANK YOU SO MUCH for sharing this winner with us!
Made and reviewed for Everyday Tag Game May 2011
Perfect! I had 17 oz of rhubarb - a combination of mostly frozen (picked earlier this year from my mom's garden) and some fresh (from the store). I used 1/2 cup sugar and didn't need to add any additional. This is how I've always made rhubarb sauce, so I knew I would like it! Thanks for sharing!
Great Compote, We followed the recipe exactly, it was too tart at all. This will go great on top of oatmeal and granola. Thanks for posting