Rhubarb Raspberry Compote
This compote is great on its own, or you can serve it with ice cream or toast.
Everyday Food, May 2004
- Prep Time 15 minutes
- Total Time 25 minutes
- Serves 8
- 1 cup sugar
- 1 1/2 pounds fresh (or thawed frozen) rhubarb
- 9 ounces fresh (or thawed frozen) raspberries
- 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.
- 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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