Rhubarb compote - Recipes

Rhubarb compote

Rhubarb compote
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500 g (1 litre) rhubarb, chopped
250 ml water
200 g Dansukker Jam Sugar
50 ml Cointreau or other citrus liqueur

Put all the ingredients except the liqueur in a saucepan and simmer for 5 minutes. Remove from the heat and stir in the liqueur. Serve the compote warm with ice cream, or cold with pancakes or crêpes. It will keep for up a few weeks in the fridge.

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