"Ruby Red Rhubarb Compote" Video Food Tip of the Week

Ruby-red stalks of rhubarb start showing up in the market in early spring and are a bright reminder of the warm months to come.

For a quick compote, slice stalks to make about 2 cups and combine in a saucepan with 1/4 cup lemon juice and 1 cup sugar. Simmer until the rhubarb is soft and the mixture is thick. Cool and store in the refrigerator.

Use as a topping for ice cream, spread on toast instead of jam or use as a base in a savory sauce for duck or lamb.

Category:

Howto & Style

Tags:

• Ruby
• Red
• Rhubarb
• Compote
• food
• cooking
• tips
• jenny
• slafkosky
• jam
• sauce
• topping

[rosewood513]

I just ate my fresh cooked hot jam I make i just like you. I was so surprised to find it at the store bought so much of it but now I have it for the whole summer, if it lasts that long.

Yours looks just like mine, yummy.

I usd to grow it also but it just died

[melindaTG]

Yum. I used to have rhubarb growing in my garden, but I picked and ate it all. I was surprised to see some at my local grocer, as its just turned winter here in Melbourne. After having seen your video I'll have to buy and cook some up. Thanks.

[cowscatsdogs44]

Good video-- very professionally done, and so easy to understand and follow.

[ZamorakEvan]

I always eat it raw

[bestiaccia]

Nice!

[SnakeEyes1337]

another nice video