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Description
Drizzle this delicious home made rhubarb compote recipe on anything, particularly pancakes, and desserts.
Ingredients
- 2 pound rhubarb, leaves removed, cut into half inch pieces
- ½ cup brown sugar
- 4 tablespoons water
Steps
In a large pot combine the brown sugar, rhubarb, and water, stirring to mix. Cook, covered, over low heat stirring occasionally, until rhubarb is tender, 5 to 10 minutes. Drain fruit and reserve juices for another recipe. Rhubarb compote is best when allowed to refrigerate for up to two days prior to use.
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