Simple Rhubarb Raspberry Compote Recipe: This Chef's Favorite Summer Fruit Compote Recipe by Gale Gand
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This rhubarb raspberry compote recipe just screams summer. Serve over oatmeal, yogurt, ice cream, waffles, crepes, pancakes or French toast.
Prep Time: 10 minutes
Cook Time: 5 to 10 minutes
Total Time: 15 to 20 minutes
Servings: Makes 4 cups
- 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.
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