Stewed Rhubarb

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!!!

Advertisements

2 responses to this post.

  1. Will this keep?

    Reply

    • 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.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: