Raspberry-rhubarb compote

35

TOTAL TIME

15 min

Serves

4

Raspberry-rhubarb compote

Photo, Sian Richards.

Serve this sweet-tart compote over yogurt for breakfast, or over a creamy scoop of vanilla ice cream after dinner.


Ingredients

  • 2 cups rhubarb , chopped
  • 1/3 cup granulated sugar
  • 170-g pkg raspberries
  • 1 tbsp amaretto , if desired

Instructions

  • COMBINE rhubarb with sugar in a medium saucepan and set over medium. Cook, uncovered, stirring occasionally, until water evaporates, about 10 min. Stir in raspberries and continue cooking until warmed through, 1 more min. Remove from heat and stir in amaretto, if desired.

Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream

Nutrition (per serving)

  • Calories
  • 99,
  • Protein
  • 1 g,
  • Carbohydrates
  • 25 g,
  • Fibre
  • 4 g,
  • Sodium
  • 3 mg.