Rhubarb compote recipe

Rhubarb Compote recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful way to enjoy the tangy and tart flavors of rhubarb? Look no further than this delicious rhubarb compote recipe. With just a few simple ingredients and minimal effort, you can create a versatile and mouthwatering compote that can be enjoyed in various ways. Whether served over pancakes, swirled into yogurt, or used as a topping for ice cream, this recipe is sure to become a favorite. So grab some fresh rhubarb and get ready to indulge in this sweet and tangy treat!

Keywords: rhubarb, compote, recipe, tangy, versatile

Rhubarb compote recipe details

Rhubarb compote recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

800 g	rhubarb, unpeeled and cut into 3cm lengths
250 g	sugar
550 ml	water

Instructions

Boil sugar and water in a pan for 15 minutes. Remove any scum as it rises.

Measure 600ml of the sugar syrup into a fresh pan and add the rhubarb. Boil gently for 10 minutes.

Remove the rhubarb and carefully place in a glass dish and set aside.

Boil the sugar syrup for a further 5 minutes to reduce.

Allow the syrup to cool a little then pour over the rhubarb. When completely cold this is ready to serve.

Serving suggestion:Serve with ice cream or custard.

To be consumed on the day it is made as it will not keep.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a