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Rhubarb Compote

• 1 kg fresh rhubarb, chopped
• 200 g white sugar
• juice of 1 orange

Cook all the ingredients and a small amount of grated orange rind together over low to medium heat for approximately 10 minutes, until the rhubarb becomes soft and easily separable. Be sure to taste it as it cooks, and add more sugar if desired. Jar the cooked rhubarb mixture and refrigerate. Perfect as a filling for any sweet pastry or simply as an aside served with other sweet deserts.



( 1 critique — Critique )
Jul. 22nd, 2011 07:03 pm (UTC)
I love this stuff! ^^ Even works great for people like me as a replacement for the usually ultra-sweet preserves served with tea.
( 1 critique — Critique )