Rhubarb Compote
rhubarb compote
OtherOtherEasy30 min
Ingredients
Servings
4
- 2 lbs. fresh young rhubarb with pink stems
- 1/4 cup water
- liquid sweetener to equal 1 1/2 cups
Instructions
- 1
Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks
- 2
Place in a non-corrodible saucepan with the water
- 3
Cover and set over low heat
- 4
Stew gently for at least an hour
- 5
Remove from the heat and pour into a bowl
- 6
Let cool and add the sweetener
- 7
Cover and refrigerate
Tags
soupamericanother
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