If you call this a rhubarb compote it sounds so much more fancy than stewed rhubarb. Whatever you call it, cooking rhubarb down with a little sugar or honey and water makes a delicious dessert, ice cream topping, cake topping, or yogurt addition.
6 cups chopped rhubarb
1 cup sugar, OR 1/2 to 3/4 cup honey
1/2- 1 cup water
1 tsp grated ginger (optional)
Put rhubarb and water and ginger if desired, into a sauce pan, bring to a boil then turn down to medium and simmer for 15 minutes or until Rhubarb is soft. Add more water as needed to achieve desired consistency. Once desired consistency and softness is achieved, add honey or sugar to taste, stirring until dissolved.
Enjoy!!!
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Posted by Jennifer McKinnon on July 7, 2013 at 4:10 am
Will this keep?
Posted by Erin Crampton on July 7, 2013 at 11:58 am
In your fridge for about 4-5 days. Considering it goes beautifully with EVERYTHING, and is great eaten with a spoon late at night right out of the fridge, it never lasts that long in our house.