Rhubarb Compote

1. 1

   Prepare rhubarb Wash rhubarb well and dry thoroughly with paper towels (wipe each stalk to remove any grit).

2. 2

   Cut crosswise on the diagonal into 1-inch pieces (you should have about 5 cups).

3. 3

   Make poaching syrup Bring sugar, water, zests, and salt to a boil in a large straight-sided skillet, stirring until sugar is dissolved.

4. 4

   Add rhubarb, and stir to coat in sugar syrup.

5. 5

   (There wont be enough syrup to cover, but the compote will become more liquidy once the fruit starts to release its juices.)

6. 6

   Cover and cook over medium-low heat until rhubarb is just tender, about 5 minutes.

7. 7

   (Do not overcook; you want most of the rhubarb pieces to hold their shape.)

8. 8

   Cool Remove from heat and let cool completely, about 1 hour, before using.

9. 9

   Compote can be refrigerated in an airtight container up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.