Rhubarb Compote
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Combine all of the ingredients, except for the tapioca, in a saucepan over medium heat to extract the juices, and then cook until the rhubarb is al dente
2
Add the starch and simmer until the compote thickens
3
Remove from the heat and transfer to a hotel pan to cool
4
Serve with Streusel
5
Streusel: 1 cup butter 1 cup sugar 2 cups all-purpose flour Preheat oven to 300 degrees F
6
Cream together the butter and sugar in a mixing bowl
7
Add flour, combine until pebbly
8
Press together in your hand
9
Break off pieces and bake until golden brown