Excellent use for leftover flakes salmon that has been roasted or poached. can be used as a spread for crackers, a sandwich filling, a topping for salad greens, or even in a sandwich. A very delicious tartar sauce can be made from the dressing alone.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 10 stalks rhubarb, peeled and chopped
- 1 cup white sugar
- 1 cup frozen blueberries
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- water to cover
Instructions
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
- You can also top with a crumble mixture to turn this into a really tasty crisp.
Reviews
Great combination of rhubarb and blueberries! I used 2 cups of each, plus 1 cup of strawberries. Only used 3/4 cup sugar (serving over ice cream adds extra sweetness). Vanilla and cinnamon work well with this. Cooked for approx 15 minutes – the fruit breaks down fast.
Need to add a little less water. My family loved it! Made 2 Qts.
The flavour of this compote is outstanding but the recipe should indicate the number of cups, not stalks, of rhubarb. I made this exactly as written and 10 stalks yielded just under two cups, I think that there should be at least four cups. It didn’t thicken and was very sweet, not tart. I checked this at 15 minutes and the texture was perfect for us. This is a keeper and definitely something that i will make again, thanks for sharing.