Recipe by Chef Michael Williams
- Prep time 5 mins
- Cook time 15 mins
This is one of the best things you can do with Rhubarb. By making a big batch of compote, you can freeze in smaller portions and then enjoy for months to come. The compote goes great on oatmeal, stirred into yogurt, used as a topper for ice cream or apple pie and lots more. Enjoy!
- Start off by removing the green portion of the rhubarb as well as the bottom root section (if any).
- Now add the rhubarb to a medium sized pot along with the butter, cinnamon, honey and vanilla.
- Heat on medium heat and reduce to medium low once simmering. Cook until the rhubarb is soft and has broken down.
- Serve warm or cool in the fridge and store in storage containers. You can also freeze and enjoy at a later time.
Add some fresh or frozen blueberries to the compote once it is cooked for a nice variation.
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