Rhubarb Compote
Susan
Susan’s father, Wallace Holman grew up in western Maryland and as a boy foraged for wild rhubarb each spring. Even into his 80’s, he baked a rhubarb pie to welcome in the season.
ingredients
- 6 C 1-inch pieces fresh rhubarb (from about 2 pounds)
- 1 1/4 C sugar
- 1/3 C water
directions
Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.
Source: Susan
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