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Under 30 Minutes

Rhubarb Raspberry Compote

This compote is great on its own, or you can serve it with ice cream or toast.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:
Rhubarb Raspberry Compote

Source: Everyday Food, May 2004


  • 1 cup sugar
  • 1 1/2 pounds fresh (or thawed frozen) rhubarb
  • 9 ounces fresh (or thawed frozen) raspberries


  1. In a 4-quart saucepan over medium heat, bring 1/2 cup water, 1 cup sugar, and 1 1/2 pounds fresh (or thawed frozen) rhubarb, sliced into 1-inch-thick pieces, to a simmer. Cook until the rhubarb is tender and starting to fall apart, 6 to 8 minutes. Remove from heat.

  2. Fold in 9 ounces fresh (or thawed frozen) raspberries. Let stand until the mixture thickens, about 10 minutes. Serve, drizzled with heavy cream, if desired.

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