Simple Rhubarb Raspberry Compote Recipe: This Chef's Favorite Summer Fruit Compote Recipe by Gale Gand

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:

1. Combine all the ingredients in a saucepot and let sit 10 minutes to start giving off some of their juices. 
2. Cook on medium heat until the rhubarb is tender, about 5 to 10 minutes. 
3. Let it cool slightly then fold in the raspberries.
   
   

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