Rhubarb and Blueberry Compote

Rhubarb and Blueberry Compote

Rhubarb and blueberries are cooked into this tart compote you can serve over ice cream for dessert or with yogurt and muesli for breakfast.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
112 Calories

Recipe Instructions

Step 1
Cool compote in the refrigerator until thickened, about 30 minutes.
Step 2
Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • water to cover
  • 1 cinnamon stick
  • 1 cup frozen blueberries
  • 10 stalks rhubarb, peeled and chopped

Categories

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