Easy Rhubarb Compote
- 2 pounds rhubarb, rinsed, ends trimmed, and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- Mix rhubarb and sugar in a 9- by 13-inch baking dish and spread level. Cover dish tightly with foil.
- Bake in a 350u0b0 regular or convection oven until rhubarb is very soft when pierced but just holds its shape, about 45 minutes (35 in convection oven). Serve warm or cool.
- Nutritional analysis per cup.
- Quick rhubarb ideas: Our compote is great in simple desserts or drinks. Here are some of our favorites.
- Strawberry-rhubarb fool: Stir together chilled compote, sliced fresh strawberries, and unsweetened whipped cream; spoon into bowls and chill 2 hours.
- Rhubarb-orange parfaits: Layer compote with orange segments and vanilla ice cream in tall glasses. Top with a few shreds of orange peel.
- Rhubarb sandwich cake: Split a sponge cake horizontally and spoon compote between the layers, using a slotted spoon; sprinkle cake with powdered sugar and serve with whipped cream.
- Rhubarb mimosas: Pour the compote through a fine strainer (reserve fruit for other uses); add a little of the syrup to glasses of prosecco or sparkling wine for a blushing-pink drink - perfect for a bridal shower.
- Rhubarb lemonade: Stir the strained syrup (see above) into fresh lemonade for a new twist.
rhubarb, sugar
Taken from www.myrecipes.com/recipe/easy-rhubarb-compote (may not work)