Rhubarb Compote With Sour Cream

• 2 pounds ripe red rhubarb ribs
• 1/2 cup apple cider or orange juice
• 1 1/2 cups jam, jelly, or preserves
• 1 cup sour cream
• Poundcake or cookies (optional)

1. Wash the rhubarb ribs and trim off and discard leaves or imperfections.
2. Cut ribs into pieces 2 to 3 inches long, splitting the larger ribs in half before cutting.
3. Put in a saucepan with the cider and jam.
4. Cover and bring to a boil over high heat.
5. Reduce heat and continue to boil gently about 5 minutes; then remove the cover and continue boiling about 10 minutes, uncovered.
6. The rhubarb will shred into pieces.
7. Cool and transfer to a serving bowl.
8. Serve with a dollop of sour cream and, if desired, poundcake or cookies.

red rhubarb, apple cider, preserves, sour cream, cookies

Taken from cooking.nytimes.com/recipes/4551 (may not work)