Raspberry-rhubarb compote

Total 15 min
Serves 4

15

Ingredients

2 cups
rhubarb, chopped
1/3 cup
granulated sugar
170-g pkg
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.

Nutrition

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

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

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