Description
A delightful and tangy condiment perfect for adding flavor to various dishes, utilizing the unique taste of rhubarb.
Ingredients
Scale
- 6 cups fresh or frozen pink rhubarb, cubed
- 2 cups sugar
- 3 tablespoons lemon juice
Instructions
- Combine all of the ingredients in a heavy-bottomed pot and let them sit for about one hour.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and let it simmer for about 60 minutes, until the rhubarb becomes translucent and thick.
- Stir frequently to prevent scorching on the bottom of the pot.
- Transfer the compote into three 1-cup jars, allowing it to cool before sealing.
- Cover the jars and let the compote chill in the refrigerator until completely cool.
Notes
Rhubarb compote will keep for three weeks in the fridge or six months in the freezer.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 25g
- Sodium: 3mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg