Easy Rhubarb Compote
This is a simple rhubarb preserve that can be used as a topping or to make tarts, pie, and sorbet. Try this tasty recipe and see for yourself.
- Serves: 8 persons
- 4cups rhubarb, chopped; 1 1/2 pounds rhubarb leaf stalks
- ¾to 1 1/4 cups sugar
Step 1Gather the ingredients.
Step 2Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved.
Step 3Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.
Step 4Taste, and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low, and stir constantly until the sugar is completely dissolved.
Step 5Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on lids. If you don't want to water bath can the compote, you can simply store compote in jars or any other airtight container, refrigerated for up to two weeks. Or, in the freezer, for up to six months.