Sweet and tart, this is a very versatile compote. This originated from our old bakery days and it was the filling in our Rhubarb Pecan Squares.
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If you haven’t noticed by now – I LOVE rhubarb! I love it so much my backyard is one giant plot of this plant! So needless to say we make a lot of things with rhubarb and this compote is probably our most made recipe out of it. Occasionally I will cook this up with strawberries and sometimes I will add rosemary for a more savoury flavour and this versatile recipe is great for toast, pancakes, fillings and charcuterie boards.
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Yield
@ 5 Cups
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Yield
@ 5 Cups
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
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Ingredients:
- 10 Cups of Chopped Rhubarb
- 2 & 1/2 Cups of Sugar
- 5 Tablespoons of Cornstarch
- 1 Tablespoon of Vanilla
Tips & Tricks:
- May be preserved as you would any other jam.
- Recipe may be halved. In fact half of this recipe is used in our Rhubarb Butterscotch Cobble Pudding Cake
- Prefer a savoury touch!? Switch out the vanilla for rosemary.
Directions:
- In a large saucepan over medium to high heat, bring together all ingredients except for the vanilla.
- Bring mixture to a low boil and cook until the rhubarb breaks down and everything has thickened.
- Remove from heat and add the vanilla. Stir!
- Place the pan back on low heat and stir steadily for 1 one minute.
- Remove from heat and allow to cool slightly. May be used right away or stored in the fridge.
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