Rhubarb Cherry Compote

"This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue."
 
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photo by BarbryT photo by BarbryT
photo by BarbryT
Ready In:
20mins
Ingredients:
4
Yields:
1 cup
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ingredients

  • 236.59 ml rhubarb, 1 inch slices, fresh o.r. frozen
  • 236.59 ml cherries, jarred and pitted, frozen can be used
  • 59.14 ml sugar, granulated
  • 4.92 ml lemon juice
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directions

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

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Reviews

  1. 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.
     
  2. I made pancakes and ladled this on the pancakes and added a dollop of sour cream. It was wonderful!
     
  3. 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!
     
  4. This compote is more than delicious. Far superior in my opinion to rhubarb-strawberry combos! A pie from this recipe would (will!) be outstanding. I used fresh rhubarb and canned cherries; it was super easy. I did simmer it, uncovered, quite a bit longer than the suggested 3 minutes (more like 15, watching and stirring carefully) to get the texture I prefer, but that was personal preference. I will make this again and again. Thanks so much for posting.
     
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RECIPE SUBMITTED BY

Hi, I am currently taking my masters in social work, but cooking is my passion. I just would not be able to stand the hours working in a restaurant. I would never see my husband. So I am an amateur chef. I judge cooking contests like the Canadian national BBQ tournament etc. and love cooking for friends and family. I have a cookbook in process. Who knows if I will ever try to publish it but I will definitely give it as gifts to friends and family. My favourite parties to host are theme parties eg. I Okboberfest, Mexican and Thai etc. I generally do the research and each person can either choose from the recipes I have found or bring one of their own. I like to give the option since a lot of people don't necessarily have any recipes for that particular theme party. Anyway its fun. I nice break from University and a really good excuse to get together with friends and family. My other favourite things are gardening, knitting, sports and fitness. I also volunteer for a nursing home working with altzheimers and senile dementia patients, and for big sisters and I work part time for Planned Family Networks matching young adults with mental and / or physical challenges with a network of people they can count on when their parents can no longer take care of them. FYI This was the only day I've ever had straight hair. It was great while it lasted but I'm not spending an hour staightening it whan I can shower and do practically nothing by leaving it curly.
 
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