Spiced Rhubarb Compote
This spiced rhubarb compote is equally good served over ice cream as it is dolloped on top of cooked pork or chicken.
Servings: 6 Servings
Calories: 67kcal
Ingredients
- 1 ½ pounds rhubarb stalks trimmed and cut into ½-inch pieces
- ⅓ cup granulated sugar
- 4 allspice berries (dried allspice) ground into a fine powder (See Note)
- ⅓ - ½ cup water
Instructions
- Place the rhubarb pieces into a medium bowl and stir in the sugar. Let the rhubarb macerate for 1 hour so that it releases its juices.
- Pour the rhubarb pieces and juices into a medium pot. Stir the ground allspice and ⅓ cup water into the rhubarb.
- Set the mixture over medium to medium-high heat. Cook for 8-10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water. Scoop the compote into a serving dish.
Notes
Note: Grind the allspice in a mortar and pestle. Or place it in a heavy duty ziplock bag and crush it with the flat side of a meat mallet.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.25cup | Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 5mg | Fiber: 2g | Sugar: 12g
