Raspberry-Rhubarb Compote

Name: Raspberry-Rhubarb Compote
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: american
Ingredients: 2 cups rhubarb, chopped; 1/3 cup granulated sugar; 170-g pkg raspberries; 1 tbsp amaretto, if desired

Total Time15 min
Makes4 servings

By Chatelaine

A bowl of yogurt topped with raspberry rhubarb compote next to a jar of compote with a spoon in it on a marble tabletop

(Photo: Sian Richards)

Serve this sweet-tart compote over yogurt for breakfast, or over a creamy scoop of vanilla ice cream after dinner.

Ingredients

2 cups rhubarb, chopped
1/3 cup granulated sugar
170-g pkg raspberries
1 tbsp amaretto, if desired

Instructions

COMBINE rhubarb with sugar in a medium saucepan and set over medium. Cook, uncovered, stirring occasionally, until water evaporates, about 10 min. Stir in raspberries and continue cooking until warmed through, 1 more min. Remove from heat and stir in amaretto, if desired.

Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream

Nutrition (per serving)

Calories 99, Protein 1g, Carbohydrates 25g, Fibre 4g, Sodium 3mg.

Get more of our best rhubarb recipes.

Get more of our best raspberry recipes.

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