Balsamic Rhubarb Compote recipe

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Ingredients

4 cups fresh rhubarb, cut into 1/2 inch pieces
⅔ cup sugar
2 teaspoons balsamic vinegar
⅛ teaspoon salt

Nutrition Info

39.1 calories
carbohydrate: 9.8 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 19.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt, stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.

  2. Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Recipe Yield

2 cups

Recipe Note

What better way to use up that overabundance of rhubarb in your yard! This compote is equally as delicious on yogurt, ice cream, pancakes, or oats. I also like to serve it with grilled pork tenderloin. For savory dishes, I use a bit less sugar when making the compote. Try and find stalks that are smaller in size as they are less tough. Use a flavored balsamic vinegar for a nice flavor twist!

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