Rhubarb Compote with Orange
Baking and Desserts | Italian cuisine
⏳ Time
10 minutes + 30 minutes
🥕 Ingredients
3
🍽️ Servings
4
Description
Recipe from a book by Mary Smith 'Food. Vegetarian Cuisine for Home'
Ingredients
- Rhubarb - 14.1 oz
- Unrefined Sugar - 4 spoons
- Oranges - 1 piece
Step by Step guide
Step 1
Wash the rhubarb stalks and cut them into 2 cm pieces. Place the rhubarb in a small saucepan, add sugar or syrup, and pour in freshly squeezed orange juice.
Step 2
Cook over medium heat for 8-10 minutes, until the rhubarb is tender but still holds its shape. Transfer to a bowl and let cool. The compote can be stored in the refrigerator for up to 3 days.
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