Rhubarb Compote

By JimnShel1

Ingredients

• 12 oz rhubarb, cut into 1 or 1 1/2″ pieces (split the stalks lengthwise if they are very thick)
• 1/2 c sugar
• 1 t finely grated orange zest
• 1 t finely grated lemon zest
• 2 t freshly squeezed lemon juice

Preparation

Step 1

Combine all ingredients in a medium saucepan or skillet and cook gently over low heat, stirring occasionally, until the sugar is dissolved, the rhubarb has released its juices, and the rhubarb is soft, about 10-12 minutes. Chill.