This rhubarb compote is wonderful to have around, whether you eat it on pancakes, yogurt or just a spoon, and it couldn't be easier to make.
- Serves: 2 persons
- ¾pound rhubarb, cubed (about 3 to 4 cups)
- ¾cup granulated sugar
Step 1In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
Step 2Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.