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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