Rhubarb Compote
Bright rhubarb compote makes the most of the fleeting rhubarb season. Sweetened with honey and brown sugar, this beautiful compote is wonderful stirred into yogurt, spooned over ice cream, spread on biscuits, and more.
Ingredients
- 4 stalks rhubarb, leaves removed, washed and coarsely chopped lengthwise
- 2 tablespoons lemon juice
- ¼ cup honey
- ¼ cup brown sugar
- ½ teaspoon pure vanilla extract
Instructions
- In a heavy bottom saucepan, toss the rhubarb with the lemon juice, honey, brown sugar and vanilla. Bring to a slow boil and stir, making sure the honey and sugar dissolves.
- Lower the heat and simmer for about 7 minutes. Taste occasionally and add a bit more sugar if you wish. Remove from heat and cool.
Nutrition
Calories: 261kcalCarbohydrates: 68gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 14mgPotassium: 369mgFiber: 2gSugar: 63gVitamin A: 105IUVitamin C: 14mgCalcium: 114mgIron: 1mg
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