Rhubarb Compote
Ингредиенты
- 6 cups (1.5 litres) fresh or frozen pink rhubarb, cubed
- 2 cups (500 ml) sugar
- 3 tablespoons (45 ml) lemon juice
Инструкция
- In a heavy saucepan, combine all ingredients and let stand for 1 hour.
- Bring to a boil over medium heat and simmer for about 1 hour or until rhubarb is translucent and the mixture has the consistency of a thick and syrupy mash. Stir frequently while cooking and especially at the end of cooking to prevent scorching.
- Pour into three 250 ml (1 cup) jars. Cover and let cool. Refrigerate until completely cooled. Will keep for about three weeks in the refrigerator or freeze.
