Rhubarb Beet Compote Recipe
Ingredients
| Roasted Beets - 12 ounces, peeled and cut into 1/4-inch dice | ||
| Rhubarb - 1 1/2 pounds, leaves removed, rinsed, and cut into 1/2-inch pieces | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange – 1, zest finely grated | ||
Directions
MAKING
1. In a large heavy pot, put together beets, rhubarb, sugar, and orange juice.
2. Bring the mixture to a boil.
3. Cook over medium-high heat for 10 to 12 minutes until slightly thickened; do not overcook.
4. Skimming off any foam that rises to the top.
5. Add orange zest and let it cool.
SERVING
6. Serve at room temperature or refrigerate upto 3 days.
1. In a large heavy pot, put together beets, rhubarb, sugar, and orange juice.
2. Bring the mixture to a boil.
3. Cook over medium-high heat for 10 to 12 minutes until slightly thickened; do not overcook.
4. Skimming off any foam that rises to the top.
5. Add orange zest and let it cool.
SERVING
6. Serve at room temperature or refrigerate upto 3 days.
Chef
