Balsamic Rhubarb Compote
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"What better way to use up that overabundance of rhubarb in your yard! This compote is equally as delicious on yogurt, ice cream, pancakes, or oats. I also like to serve it with grilled pork tenderloin. For savory dishes, I use a bit less sugar when making the compote. Try and find stalks that are smaller in size as they are less tough. Use a flavored balsamic vinegar for a nice flavor twist!"
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Ingredients45 m servings 39
Original recipe yields 16 servings (2 cups)
- Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
- Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.
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Per Serving: 39 calories; 0.1 9.8 0.3 0 20 Full nutrition