Rhubarb Rose Compote
By jjadin
Suggested serving with vanilla bean ice cream and Crispy Nut Cobbler-Top Crumble.
4.4/5
(5 Votes)
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.