What better way is there to utilize up the excess rhubarb in your yard? This compote tastes great on oats, pancakes, yogurt, and ice cream. It goes well with grilled pork tenderloin, too, in my opinion. When creating the compote, I slightly reduce the sugar content for savory foods. In order to discover less-tough stalks, look for smaller ones. For a pleasant flavor twist, use flavor-infused balsamic vinegar!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 4 cups fresh rhubarb, cut into 1/2 inch pieces
- ⅔ cup sugar
- 2 teaspoons balsamic vinegar
- ⅛ teaspoon salt
Instructions
- 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.
- 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.