RHUBARB RASPBERRY COMPOTE
This compote is great on its own, or you can serve it with ice cream or even toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 3
Steps:
- In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.
- Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.
Nutrition Facts : Calories 260 g
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Sanusi Dayo
dayo6@gmail.comI love this compote! It's so easy to make and it's so delicious. I've been using it on my oatmeal and yogurt all week.
ExpliCit Channel
explicit.c@gmail.comThis compote is a great way to use up leftover rhubarb. I always have a lot of rhubarb in the summer and this is a great way to use it up.
David boleen
d_boleen@yahoo.comI'm always looking for new recipes to use my rhubarb. This compote is a great option. It's easy to make and it's delicious.
TOW HID
h-tow25@gmail.comThis compote is the perfect balance of sweet and tart. It's not too sweet and it's not too tart. It's just right.
Mariam Nakash
m.n@hotmail.comI love the way this compote looks. It's so vibrant and colorful. It's a great way to add a pop of color to my dishes.
Muteeb Jutt
jutt31@yahoo.comThis compote is a great addition to my breakfast routine. It's a healthy and delicious way to start the day.
Ramdiyal ram
r@aol.comI've never made compote before, but this recipe was so easy to follow. I'm so glad I tried it because it's delicious!
mdchan Miivai
miivai-m53@gmail.comThis compote is a great way to get my kids to eat their fruit. They love the sweet and tart flavor.
Anas Nusrat
a-n25@yahoo.comI'm always looking for new ways to use rhubarb and this compote is a great option. It's so delicious and it's a great way to add a pop of color to my dishes.
Danny Sanford
dannys@yahoo.comThis compote is so versatile. I've used it on pancakes, waffles, ice cream, and yogurt. It's also great as a filling for pies and tarts.
Angel Cruz
angel.cruz@yahoo.comI love the simplicity of this recipe. It's just a few ingredients and it's so easy to make. I always have the ingredients on hand, so I can make it anytime.
afful Theresa
a_t45@hotmail.comThis compote is a great way to use up extra rhubarb. I always have a lot of rhubarb in the summer and this is a great way to use it up.
Akter Hossein
h_a12@yahoo.comI'm not usually a fan of rhubarb, but this compote changed my mind. The raspberries really mellow out the tartness of the rhubarb and make it a really enjoyable dish.
Mia Castillo
castillo.m95@gmail.comThis compote is so easy to make and it's so delicious! I love the way the rhubarb and raspberries cook down together. It's the perfect topping for pancakes, waffles, or ice cream.
Rijan Pandey
rpandey@yahoo.comI made this compote for a brunch party and it was a huge hit! Everyone loved the flavor and the beautiful color. It's definitely a keeper.
Khethiwe Ntuli
ntuli-khethiwe20@gmail.comThis is the best rhubarb compote I've ever had! I love the combination of rhubarb and raspberries. It's the perfect balance of tart and sweet.
Asiya Terry
terry_a@gmail.comI love the vibrant color of this compote! It's so easy to make and it tastes amazing. I've been using it on my oatmeal and yogurt all week.
Nambitha Mnyalatyo
mnyalatyonambitha@yahoo.comThis rhubarb raspberry compote is a delightful treat! The tartness of the rhubarb and the sweetness of the raspberries balance each other perfectly. I served it over vanilla ice cream and it was a hit with my family.