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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.

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  • Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.

Cook's Note:

Store leftover compote in the refrigerator.

Nutrition Facts

57 calories; 0.1 g total fat; 0 mg cholesterol; 2 mg sodium. 14.4 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
07/08/2019
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. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2019
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. Read More
Rating: 5 stars
07/08/2019
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. Read More