Rhubarb Compote

Yummy with pancakes, waffles, crepes, smoothies – you name it!

May 16, 2013 | | Back Issues | Desserts | Food | FOOD Spring – Summer 2013 | Jams and Preserves | Recipes

Serve over Rhubarb and Goat-Cheese Cake, ice cream or yogurt.

Rhubarb Compote


  • 4 cups rhubarb, chopped
  • ½ cup maple syrup
  • 1⁄8 cup water
  • 1 tsp cornstarch


  1. Combine ingredients in a saucepan and bring to a light boil over medium heat, stirring frequently.
  2. Lower heat and simmer until rhubarb is tender, approximately 10 minutes.
  3. Sweeten to taste with more maple syrup or sugar if desired.

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Rhubarb and Goat-Cheese Cake

May 16, 2013 | In The Hills | Back Issues

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