Raspberry-Rhubarb Compote
76
- Total Time15 min
- Makes4 servings
(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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