Rhubarb Compote

Name: Rhubarb Compote
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 750 ml (3 cups)
Ingredients: 6 cups (1.5 litres) fresh or frozen pink rhubarb, cubed; 2 cups (500 ml) sugar; 3 tablespoons (45 ml) lemon juice

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Preparation 15 min
Cooking 1 h
Waiting 1 h
Cooling 3 h
Makes 750 ml (3 cups)
Freezes Yes

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 6 cups (1.5 litres) fresh or frozen pink rhubarb, cubed
- 2 cups (500 ml) sugar
- 3 tablespoons (45 ml) lemon juice

Preparation

- In a heavy saucepan, combine all ingredients and let stand for 1 hour.
- Bring to a boil over medium heat and simmer for about 1 hour or until rhubarb is translucent and the mixture has the consistency of a thick and syrupy mash. Stir frequently while cooking and especially at the end of cooking to prevent scorching.
- Pour into three 250 ml (1 cup) jars. Cover and let cool. Refrigerate until completely cooled. Will keep for about three weeks in the refrigerator or freeze.

Rhubarb Compote

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