Rhubarb Cherry Compote

"This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue."
 
Rhubarb Cherry Compote created by BarbryT
Ready In:
20mins
Yields:
Units:

ingredients

directions

  • In a saucepan bring all ingredients to a boil over med-high heat stirring often.
  • Reduce heat cover and simmer 7 minutes, stirring occasionally.
  • Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
  • Remove to bowl and refrigerate 1 hour or up to 2 days.
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RECIPE MADE WITH LOVE BY

@Chef at Heart
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  1. 2hot2handle
    Very yummy. Next time I'd probably add some cinnamon and/or chipotle powder for a little kick, but it's also great as-is.
     
  2. Qponldy
    I made pancakes and ladled this on the pancakes and added a dollop of sour cream. It was wonderful!
     
  3. justcallmetoni
    The best flavors of summer captured in an easy and flavorful dish. Since I was preparing this to meet my WW Core diet, I replaced the sugar with Splenda adding it in after the initial 7 minutes of cooking time. Another 4 minutes and the fruit was tender and just short of falling apart and swimming in a lush red syrup. Since I used fresh cherries, it involved a little more effort but it was well worth it. I had half served warm over yogurt and the other chilled and served plain. Both were superb!
     
  4. BarbryT
    This compote is more than delicious. Far superior in my opinion to rhubarb-strawberry combos! A pie from this recipe would (will!) be outstanding. I used fresh rhubarb and canned cherries; it was super easy. I did simmer it, uncovered, quite a bit longer than the suggested 3 minutes (more like 15, watching and stirring carefully) to get the texture I prefer, but that was personal preference. I will make this again and again. Thanks so much for posting.
     
  5. BarbryT
    Rhubarb Cherry Compote Created by BarbryT
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