0 (0)


Rhubarb Compote

Rhubarb Compote
Ren Fuller / For the Times / Prop styling by Nidia Cueva

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the season does. This time of ... Read more

Total time: 15 minutes | Makes about 3 1/2 cups
  • 1½ pounds rhubarb, trimmed and cut into 1-inch pieces (4 cups)
  • 1½ cups sugar
  • 2 tablespoons fresh lime juice

Step 1Combine the rhubarb, sugar and lime juice in a medium saucepan. Set over medium heat and cook, stirring occasionally, until saucy and with some whole pieces of rhubarb remaining, about 10 minutes. Serve warm or room temperature.

Note: Make ahead: The compote can be refrigerated in an airtight container for up to 2 weeks.


Slow-rising pumpkin-thyme dinner rolls
Slow-rising pumpkin-thyme dinner rolls

Bell pepper and corn slaw
Bell pepper and corn slaw

King trumpet mushroom salad with arugula and shaved Parmigiano
King trumpet mushroom salad with arugula and shaved ...

Tomato and frisee salad
Tomato and frisee salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Pete's bread pudding
Giant chocolate-toffee cookies
Buttermilk Country Cake
A Veritable Pumpkin Pie