This simple lemony rhubarb compote is a sweet way to start your summer
Prep Time:
15 minutes
Cook Time:
17 minutes
Servings:
Ingredients
  • 8-10 long stalks fresh rhubarb, 2 pounds total
  • 1 cup sugar
  • 1 tablespoon refrigerated lemongrass puree, optional
  • 2 teaspoon finely grated fresh lemon rind
  • 1/4 teaspoon salt
  • 1 quart strawberries, hulled, halved, sliced, about 3 cups, optional
Directions
  1. Step 1: Trim ends off 8-10 rhubarb stalks and discard leaves. Cut rhubarb stalks in half lengthwise. Cut crosswise into 1/2-inch pieces. You will have about 8 cups.
  2. Step 2: Put rhubarb, 1 cup sugar, 1 tablespoon lemongrass puree, 2 teaspoons lemon rind and 1/4 teaspoon salt into a large saucepan. Heat over medium-high, stirring constantly for 5 minutes.
  3. Step 3: Reduce heat to low. Cook, uncovered, stirring often, until rhubarb softens and mixture thickens, 6 to 10 minutes. If using strawberries, stir in 1 quart and simmer 2 minutes. Remove from heat.
  4. Step 4: Serve warm. Or, divide among small covered containers and refrigerate up to several days or freeze for several months.