Rhubarb Cherry Compote

Chef at Heart's Note:

This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 cup

• 1 cup rhubarb, 1 inch slices, fresh o.r. frozen
• 1 cup cherry, jarred and pitted, frozen can be used
• 1/4 cup sugar, granulated
• 1 teaspoon lemon juice

Directions:

1. In a saucepan bring all ingredients to a boil over med-high heat stirring often.
2. Reduce heat cover and simmer 7 minutes, stirring occasionally.
3. Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
4. Remove to bowl and refrigerate 1 hour or up to 2 days.

Reviews

[2hot2handle]

Very yummy. Next time I'd probably add some cinnamon and/or chipotle powder for a little kick, but it's also great as-is.

[Qponldy]

I made pancakes and ladled this on the pancakes and added a dollop of sour cream. It was wonderful!

[justcallmetoni]

The best flavors of summer captured in an easy and flavorful dish. Since I was preparing this to meet my WW Core diet, I replaced the sugar with Splenda adding it in after the initial 7 minutes of cooking time. Another 4 minutes and the fruit was tender and just short of falling apart and swimming in a lush red syrup. Since I used fresh cherries, it involved a little more effort but it was well worth it. I had half served warm over yogurt and the other chilled and served plain. Both were superb!