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Rhubarb Compote

Name: Rhubarb Compote
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 750 ml (3 cups)
Ingredients: 6 cups (1.5 litres) fresh or frozen pink rhubarb, cubed; 2 cups (500 ml) sugar; 3 tablespoons (45 ml) lemon juice

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Preparation: 15 MIN
Cooking: 1 H
Waiting: 1 H
Cooling: 3 H
Makes: 750 ml (3 cups)
Freezes

Ingredients
Preparation

Ingredients

6 cups (1.5 litres) fresh or frozen pink rhubarb, cubed
2 cups (500 ml) sugar
3 tablespoons (45 ml) lemon juice

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Preparation

In a heavy saucepan, combine all ingredients and let stand for 1 hour.
Bring to a boil over medium heat and simmer for about 1 hour or until rhubarb is translucent and the mixture has the consistency of a thick and syrupy mash. Stir frequently while cooking and especially at the end of cooking to prevent scorching.
Pour into three 250 ml (1 cup) jars. Cover and let cool. Refrigerate until completely cooled. Will keep for about three weeks in the refrigerator or freeze.