Rhubarb Rose Compote

By jjadin

Suggested serving with vanilla bean ice cream and Crispy Nut Cobbler-Top Crumble.

Ingredients

• 3 1/2 cups coarsely chopped rhubarb
• 1 cup sugar
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp rose water

Preparation

Step 1

Combine the rhubarb, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until rhubarb begins to break down. Remove from heat and stir in rose water. Store in an airtight container up to two weeks.