Spring

Rhubarb Compote

August 21, 2010
Author Notes

My mother and I are making this recipe at the beginning of every summer. We have huge rhubarb plants in our backyard and it is a great recipe to use them. —Elizabeth2

  • Serves 3 cups
Ingredients
  • 4 cups fresh rhubarb, diced
  • 1 cup fresh strawberries or raspberries
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • 3 tablespoons orange juice
In This Recipe
Directions
  1. In a large saucepan, combine the rhubarb, the strawberries and the sugar.
  2. Bring to a boil on a medium heat, stirring frequently.
  3. Simmer for about 10 minutes, util the rhubarb is soft. During this time, add the ginger and the orange juice.
  4. Let cool outside the heat. Then, cover and refrigerate. Can be serve hot or cold. Delicious with yogourt or ice cream.

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