Simmered Rhubarb Compote
Author: 
Recipe type: Dessert
Cuisine: Summer
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Sweet but tart, warm or cold, this simmered rhubarb compote is simple to make but so flavorful and endlessly versatile!
Ingredients
  • 2 cups of rhubarb, chopped
  • ½ to 1 cup of sweetener of choice (I used honey for the recipe in these photos)
  • ¼ cup of water
  • 1 vanilla bean and pulp scraped out and added (or 2 tsp. vanilla extract)
  • 1 tsp. cinnamon
  • ½ a cup of another type of fruit, optional
Instructions
  1. Put all ingredients into a non-reactive pot and toss a few times to mix.
  2. Turn the heat to medium-low/low, stirring every once in a while. Adjust the heat as needed—you don’t want the mixture to be bubbling like crazy, but you do want a nice simmer. It’s an art, not a science, and to be honest, you aren’t going to mess this up if you keep the heat on medium low/low. Just watch the water level carefully to ensure the water doesn’t disappear because the compote will burn.
  3. Cook for 20 to 30 minutes, or until the rhubarb has broken down to your liking. You may like your compote a little chunkier or you may like it completely broken down—it’s up to you!
Recipe by Flurries of Flour at https://flurriesofflour.com/2017/05/simmered-rhubarb-compote/