Rhubarb Cherry Compote

- Ready In:
- 20mins
- Yields:
- Units:
Nutrition Information
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ingredients
- 1 cup rhubarb, 1 inch slices, fresh o.r. frozen
- 1 cup cherries, jarred and pitted, frozen can be used
- 1⁄4 cup sugar, granulated
- 1 teaspoon lemon juice
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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@Chef at Heart
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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!
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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.
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