Rhubarb Compote

Name: Rhubarb Compote
Yield: makes about 3 cups
Ingredients: 6 cups 1-inch pieces fresh rhubarb (from about 2 pounds); 1 1/4 cups sugar; 1/3 cup water

Anna Pumpmakes about 3 cupsSource

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Ingredients

6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)

1 1/4 cups sugar

1/3 cup water

Method

Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. DO AHEAD Can be prepared 2 days ahead. Cover and keep chilled.