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Sweet and Tangy Rhubarb Compote
This delightful rhubarb compote embodies the perfect balance of sweet and tangy flavors. With its vibrant pink hue and luscious texture, it's a versatile topping that elevates everything from creamy yogurt and fluffy pancakes to rich ice cream. Rhubarb, often referred to as 'pie plant', has a storied history dating back to ancient times, prized for its medicinal properties and later as a delightful culinary ingredient. This compote is not just a treat, but a nostalgic journey into the past, bringing together the tartness of rhubarb with warm spices and a hint of vanilla.
Servings: 8
Ingredients
- Rhubarb
- 4 cups, chopped
- Granulated sugar
- 1 cup
- Water
- 1/2 cup
- Lemon juice
- 2 tablespoons
- Vanilla extract
- 1 teaspoon
- Ground cinnamon
- 1/2 teaspoon
Instructions
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, lemon juice, vanilla extract, and ground cinnamon.
- Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the rhubarb is soft and the sauce has thickened slightly.
- Remove from heat and allow the compote to cool to room temperature before serving.
- Store any leftovers in an airtight container in the refrigerator for up to one week. The flavors will continue to deepen as it sits!
Dietary Information
Servings: 8 • Dish Type: Condiment/Dessert Topping • Prep Time: 10 minutes • Cook Time: 20 minutes • Calories: 90 • Fat: 0g • Carbs: 24g • Protein: 0g • Sodium: 5mg • Sugar: 18g
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