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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This compote is a great addition to my breakfast routine. It's a healthy and delicious way to start the day.
Ramdiyal ram
[email protected]I'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
[email protected]This compote is a great way to get my kids to eat their fruit. They love the sweet and tart flavor.
Anas Nusrat
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I 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
[email protected]This 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.