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Raspberry-Rhubarb Compote

69

  • Total Time15 mins
  • Makes4 servings
Raspberry-Rhubarb Compote

(Photo: Sian Richards)

Chatelaine Triple Tested

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 1g, Carbohydrates 25g, Fibre 4g, Sodium 3mg.

Get more of our best rhubarb recipes.

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