Description
Irresistible Rhubarb and Blueberry Compote made with fresh fruit, lightly sweetened and simmered into a thick, jam-like topping perfect for desserts, pancakes, or yogurt.
Ingredients
- 3 cups rhubarb (cut into 1-inch pieces)
- 3/4 cup sugar
- 1/2 cup water
- 1 cup blueberries
- 1/2 teaspoon lemon zest
Instructions
- Combine rhubarb, sugar, and water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally.
- Reduce heat to medium and simmer for 10–15 minutes until rhubarb is very soft and breaking apart.
- Stir occasionally and gently mash some rhubarb against the pan to help thicken the mixture.
- Add blueberries and lemon zest, then cook for another 3–5 minutes until blueberries release their juices.
- Remove from heat and allow to cool slightly; the compote will thicken as it cools.
Notes
- The compote thickens as it cools, so don’t overcook it.
- Perfect for pancakes, waffles, cheesecake, yogurt, or ice cream.
- Adjust sweetness depending on how tart your rhubarb is.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauces & Toppings
- Method: Stovetop
- Cuisine: American