Simple Rhubarb Raspberry Compote Recipe: This Chef's Favorite Summer Fruit Compote Recipe by Gale Gand
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
This rhubarb raspberry compote recipe just screams summer. Serve over oatmeal, yogurt, ice cream, waffles, crepes, pancakes or French toast.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 to 10 minutes
Total Time: 15 to 20 minutes
Servings: Makes 4 cups
Ingredients
- 4 cups cut-up rhubarb
- 1/2 cup sugar
- 1 tangerine, orange or clementine, grated rind only
- 1/4 cup water
- 1 half pint raspberries
Here's how to make it:
- Combine all the ingredients in a saucepot and let sit 10 minutes to start giving off some of their juices.
- Cook on medium heat until the rhubarb is tender, about 5 to 10 minutes.
- Let it cool slightly then fold in the raspberries.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
join discussion