Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Store leftover compote in the refrigerator.
This was delicious! I like my rhubarb on the tart side, so I decreased the sugar to 1/4 cup instead of the recommended 1/4 cup + 1 tbsp for the 8 oz of rhubarb I used. I definitely recommend starting with a smaller amount of sugar and sweetening further to taste - the given ratio of rhubarb to sugar is 3:1, but I would start around 4:1 or even 5:1 and see how it is! This was perfect on a toasted, buttery English muffin alongside a pan-scrambled egg for breakfast, and it would be delicious with a crumble topping, over ice cream, instead of strawberries in a shortcake, or even alongside roast pork or turkey a la cranberry sauce! Overall, definitely recommend, and I can't wait to make it again
Read MoreThis was delicious! I like my rhubarb on the tart side, so I decreased the sugar to 1/4 cup instead of the recommended 1/4 cup + 1 tbsp for the 8 oz of rhubarb I used. I definitely recommend starting with a smaller amount of sugar and sweetening further to taste - the given ratio of rhubarb to sugar is 3:1, but I would start around 4:1 or even 5:1 and see how it is! This was perfect on a toasted, buttery English muffin alongside a pan-scrambled egg for breakfast, and it would be delicious with a crumble topping, over ice cream, instead of strawberries in a shortcake, or even alongside roast pork or turkey a la cranberry sauce! Overall, definitely recommend, and I can't wait to make it again
I am actually making it right now. Only looked for a recipe because I haven't made it in 30 years and forgot about how much sugar to use. However, I don't know if everybody that is new to rhubarb knows to cut the ends off and peel it. So, just a heads up on that.
Only added fresh blueberries at the simmer stage in first batch. Also added fresh strawberries in second batch Both turned out delish! Cut rhubarb smaller though.
Delicious! I used 3 tablespoons of Splenda and 1 tablespoon on sugar. Just the right amount of tartness for my taste.
