Stewed Rhubarb ( Rhabarberkompott )

Barb Gertz's Note:

We love Rhubarb, we even grow it. Strawberries can be added to make a good fruit compote. Can be made with SPLENDA for diabetic.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 lbs rhubarb
• 1 -1 ½ cup sugar
• 1 cup water
• 1 slice lemons, rind of or 1 slice orange rind or 1 teaspoon vanilla

Directions:

1. Variations; White wine can be substituted for water, in which don't use vanilla.
2. Whole strawberries can be add to the hot compote.
3. Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
4. Place in pot and sprinkle with sugar.
5. Add lemon or orange peel.
6. Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
7. If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
8. Chill to serve.

Reviews

[LoveToBake67]

Yum! I halved the recipe because I only had one pound of rhubarb. I used Splenda instead of sugar to cut down on calories. This is sooo good. I have been eating this with cottage cheese and and can't wait to try it over some ice cream. Thanks for sharing this keeper.

[chia]

i made this with lemon and added a pint of strawberries at the end of cooking time. wonderful sauce, i served it over a custard pudding. this was the first time i ever tried rhubarb, but it won't be the last. thanks barb for another good one!

[Derf]

Very good, I used splenda instead of the sugar and the lemnon rind. I put some on my cod for supper tonight, very good!! DH put some on his icecream, and i will freeze the rest to enjoy later, thanks for posting.