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rhubarb compote Recipe

   
 

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     rhubarb compote

Category   Breakfast - Brunch
Sub Category   None
Ingredients
quantity of rhubard
5-10% of rhubarb as sugar (more towards the 5%)
dash of orange juice
another option
quantity of rhubarb
dash of apple juice
couple of dollops of honey
2 small beets optional
 
Instructions
Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes. Remove from heat, cool.
option 2 In a saucepan, bring apple juice to a boil. Peel and slice beets into halves and add to juice. Simmer for a minute or so until beets begin to release their juices and color. Add rhubarb and honey and stir until honey is melted and mixture is combined. Cook mixture slowly for about 8 minutes. Turn off heat and remove beet slices from the compote. Taste for sweetness and add more honey if desired. Cool compote completely; mixture will thicken as it cools. Store in a jar in the refrigerator for up to a week
Serving Suggestions
can find eating ideas in my bookmarks


Originally Submitted 9/5/2011





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