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Ingredients Edit

Directions Edit

  1. Combine all of the ingredients ina heavy nonreactive saucepan and stir well.
  2. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender.
  3. Cover and refrigerate until serving time.
  4. To serve warm, reheat slowly.
  5. If desired, serve the compote over ice cream, frozen yogurt or plain cake.
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