Rhubarb Compote
Adapted from the Pennsylvania Dutch Cookbook (1961): This rhubarb compote is so versatile, and can be enjoyed over ice cream, in oatmeal or yogurt, layered with custard or over cake. You can even use the syrup to create summery cocktails! The recipe comes together quickly on the stove top and is full of fresh summer flavor.
Ingredients
- 1 lb rhubarb, cut into 1” pieces (about 4 cups)
- ¾ cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Add all ingredients to a saucepan.
- Cook over medium heat, stirring until sugar dissolves and a syrup forms.
- Cover and simmer for about 15 minutes, or until rhubarb is tender, stirring occasionally.
- Store in an airtight container in the refrigerator for up to one week.