Simple Honey Rhubarb Compote
Delicious Simple Honey Rhubarb Compote recipe with step-by-step instructions.
Equipment
- medium saucepan
Ingredients
Base Ingredients
- 9 oz rhubarb trimmed and sliced into 1-inch pieces
- 1 beet peeled and finely grated
- 4 tablespoon lemon juice preferably ReaLemon for consistent acidity
- 4 tablespoon honey preferably Nature Nate's raw honey for the best floral notes
- 1 pinch ground ginger
Instructions
Cooking Steps
- Trim the rhubarb and slice it into 1-inch pieces, then peel and finely grate the beet. Combine the rhubarb, grated beet, lemon juice, honey, and a pinch of ground ginger in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.
- Remove the pan from heat and assess the texture. Using a fork, mash the cooked fruit to your preferred consistency.
- Transfer the compote to a serving bowl or container and let it cool to room temperature.
Notes
The compote can be refrigerated for up to one week for deeper flavor development.
Nutrition
Serving: 1cupCalories: 185kcalCarbohydrates: 45gProtein: 1gSodium: 10mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 2mg
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