Ingredients and Weight:
- Fresh rhubarb, 2.2 pounds
- Granulated sugar, 1.5 cups
- Water, 1/2 cup
- Lemon zest, 1 tablespoon
- Ground cinnamon, 1/2 teaspoon
- Ground ginger, 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash and trim the rhubarb stalks. Cut them into 1-inch pieces.
- In a medium saucepan, combine the rhubarb, sugar, water, lemon zest, cinnamon, and ginger.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer for 20-25 minutes, or until the rhubarb is softened and the compote has thickened.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
- Calories: 150 per serving
- Carbohydrates: 30g
- Sugar: 25g
- Fiber: 3g
- Vitamin C: 10mg
Dish Characteristics:
- Tangy and sweet flavor
- Vibrant pink color
- Pairs well with desserts, oatmeal, or yogurt
User Comments:
- "This compote is so delicious! It's the perfect balance of tart and sweet."
- "I love the vibrant color of this dish. It's a real showstopper."
- "I made this compote for my brunch guests and they devoured it."
Special Precautions and Tips:
- If you can't find fresh rhubarb, you can use frozen rhubarb instead.
- To make the compote thicker, simmer it for longer.
- Serve the compote warm or cold.
