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Rhubarb Compote
Ingredients: 2 lbs. fresh young rhubarb with pink stems 1/4 cup water liquid sweetener to equal 1 1/2 cups Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non-corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Cover and refrigerate. |
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