Rhubarb Compote With Sour Cream

1. 1

   Wash the rhubarb ribs and trim off and discard leaves or imperfections.

2. 2

   Cut ribs into pieces 2 to 3 inches long, splitting the larger ribs in half before cutting.

3. 3

   Put in a saucepan with the cider and jam.

4. 4

   Cover and bring to a boil over high heat.

5. 5

   Reduce heat and continue to boil gently about 5 minutes; then remove the cover and continue boiling about 10 minutes, uncovered.

6. 6

   The rhubarb will shred into pieces.

7. 7

   Cool and transfer to a serving bowl.

8. 8

   Serve with a dollop of sour cream and, if desired, poundcake or cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.