Rhubarb Compote

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Accompany this compote with cookies. It is also delicious mixed with plain yogurt

This compote is delicious with all kinds of rhubarb but if you can get red rhubarb it will have even more flavor.

To vary you can prepare a “fool” (English dessert) by mixing it with whipped cream just before serving it in dessert bowls.

Servings: 4 to 6

Prep Time10 minsCook Time26 minsTotal Time36 mins

 480 g (4 cups) fresh rhubarb, cut into 1/2 in pieces
 Water to blanch rhubarb
 1/4 cup water
 1/2 tsp baking soda
 150 g (3/4 cup) sugar
 1/4 tsp almond extract

1

Put the rhubarb in a medium saucepan, cover with cold water, bring to a boil, immediately remove from the heat and drain the rhubarb.

2

Return rhubarb to saucepan, add 1/4 cup water and baking soda, bring to a boil, reduce heat and cook over low heat until rhubarb is tender.

3

Add sugar and cook 10 Minutes, stirring occasionally.

4

Add almond extract, stir and let cool before serving.

Ingredients

 480 g (4 cups) fresh rhubarb, cut into 1/2 in pieces
 Water to blanch rhubarb
 1/4 cup water
 1/2 tsp baking soda
 150 g (3/4 cup) sugar
 1/4 tsp almond extract

Directions

1

Put the rhubarb in a medium saucepan, cover with cold water, bring to a boil, immediately remove from the heat and drain the rhubarb.

2

Return rhubarb to saucepan, add 1/4 cup water and baking soda, bring to a boil, reduce heat and cook over low heat until rhubarb is tender.

3

Add sugar and cook 10 Minutes, stirring occasionally.

4

Add almond extract, stir and let cool before serving.

Rhubarb compote
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