Rhubarb Compote Recipe
Ingredients
| Rhubarb | 6 Cup (16 tbs) | |
| White sugar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Cinnamon stick | 1/2 Inch |
Directions
Combine the sugar, water, and cinnamon stick in the top of a double boiler over direct heat.
Bring to the boil.
Place over boiling water and add the rhubarb.
Spoon some of the syrup over the fruit, cover, and cook over moderately boiling water 15 minutes.
Turn the heat off and let the rhubarb cool in the top of the double boiler over the hot water.
Do not stir at all.
If the rhubarb is cooked this way, the fruit holds its shape and none of the delicate pink colour is lost.
Remove the cinnamon stick and chill.
Serve in a clear glass bowl.
Bring to the boil.
Place over boiling water and add the rhubarb.
Spoon some of the syrup over the fruit, cover, and cook over moderately boiling water 15 minutes.
Turn the heat off and let the rhubarb cool in the top of the double boiler over the hot water.
Do not stir at all.
If the rhubarb is cooked this way, the fruit holds its shape and none of the delicate pink colour is lost.
Remove the cinnamon stick and chill.
Serve in a clear glass bowl.
Chef
