Rhubarb Compote

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

May 16, 2013 | | Back Issues

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

Rhubarb Compote

Ingredients

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

Instructions

  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.

About the Author More by In The Hills

Related Recipes

rhubarb_compote

Rhubarb and Goat-Cheese Cake

May 16, 2013 | In The Hills | Back Issues

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.