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    Kansas Country Living Magazine
    Home » Articles » Rhubarb Compote
    Recipes

    Rhubarb Compote

    Vicki EstesBy Rebecca HowardMarch 9, 20211 Min Read
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    Jump to Recipe Print Recipe

     

    rhubarb chunks in a bowl

    Rhubarb Compote

    Adapted From “A Year in an Irish Garden” by Ruth Isabel Ross (A & A Farmar; 1999)
    Print Recipe Pin Recipe
    Course sauce
    Cuisine American
    Servings 4
    Calories 152 kcal

    Ingredients
      

    • 2 Tbsp. water
    • 2/3 to 1 cup sugar white or brown, according to taste
    • Juice of 1 orange
    • Pinch of salt
    • Pinch of cinnamon optional
    • 1 lb. about 4 cups fresh rhubarb, cut into 1/2-inch pieces (thawed frozen rhubarb is also OK)

    Instructions
     

    • Bring the water, sugar, orange juice, salt and cinnamon to the boil; simmer it gently until the sugar is dissolved, stirring constantly.
    • Add the rhubarb pieces and bring to the simmering point again.
    • Young rhubarb will soften if moved off direct heat to a warm part of the stove; older fruit will need gentle simmering. Test it constantly; it easily disintegrates (and continues to cook as it cools). The rhubarb is ready when it is tender but still holding its shape (about 15 minutes at the most).
    • Serve warm with pouring (heavy) cream.

    Nutrition

    Sodium: 5mgCalcium: 98mgVitamin C: 9mgVitamin A: 116IUSugar: 35gFiber: 2gPotassium: 327mgCalories: 152kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 38gIron: 1mg
    Keyword cinnamon, orange, rhubarb
    Tried this recipe?Let us know how it was!
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