Honey Rhubarb Compote Recipe - Cooking Index
2/3 cup | 157ml | Honey |
1 cup | 237ml | Water |
4 cups | 584g / 20oz | Coarsely chopped rhubarb - (1/2-inch pieces) |
1/2 teaspoon | 2.5ml | Vanilla |
2 tablespoons | 30ml | Cornstarch |
3 tablespoons | 45ml | Cold water |
2 | Nonfat frozen yogurt |
Dissolve honey in water in large non-aluminum saucepan.
Bring to a boil over medium-high heat.
Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.
Stir in vanilla.
Combine cornstarch with 3 tablespoons water; mix well.
Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.
Reduce heat; simmer 3 to 5 minutes or until mixture thickens.
Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.
Source:
American Beekeeping Federation, Inc.
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