Rhubarb Compote

By BobLongo

Ingredients

• 4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
• 1 1/2 cups sugar
• 2 tablespoons fresh lemon juice

Preparation

Step 1

YIELD: Makes about 3 cups

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves.
Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7
minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1
day ahead. Keep refrigerated.)
Market tip:
Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful
results. And be sure to avoid using the leaves, which are toxic.