Raspberry-Rhubarb Compote

1. 1

   Peel the rhubarb stems and cut them into sections.

2. 2

   In a saucepan, combine the rhubarb, sugar and the juice of 1/2 orange.

3. 3

   Cover and bring to boil for 2 minutes.

4. 4

   Remove the lid and let it simmer for a few minutes to obtain a thick sauce.

5. 5

   Remove from heat and add the frozen raspberries.

6. 6

   Stir gently to avoid mashing the raspberries.

7. 7

   Cover for 10 minutes to allow the raspberries to become well incorporated.

8. 8

   Allow to cool, serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.