Rhubarb Compote
Rhubarb Compote
Open in full-screen mode

Rhubarb Compote

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

Ingredients

Preparation

  1. In a heavy saucepan, combine all ingredients and let stand for 1 hour.
  2. 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.
  3. 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.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum