Thursday, May 11, 2017

Rhubarb Compote (Stewed Rhubarb) over Ice Cream

Fresh rhubarb is in season for many.  Here is an easy recipe for a surprisingly tasty topping used over vanilla or chocolate ice cream. While some may call it "rhubarb compote," many others prefer the more descriptive "stewed rhubarb."

Cut off the toxic leaves.

Might as well grab some asparagus while you're there.

Trim the Ends.
For every 3 cups of cut up rhubarb, add ½ cup of sugar and 2 or 3 tablespoons of water.

Cut into small chunks.

Add Sugar, Then Water.

Cook in a saucepan, over a medium heat, until the rhubarb is tender, usually about half an hour (this is not unlike how one would make cranberry sauce).

Then whisk into a sauce.

When over ice cream, it can be served hot, but many think chilled is even better.

Rhubarb Compote (Stewed Rhubarb) over Ice Cream

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