Guest guest Posted July 20, 2006 Report Share Posted July 20, 2006 Rhubarb Compote with Prunes and Apricots I like this for breakfast. It's best at room temperature, so be sure to take it out of the refrigerator at least 30 minutes before serving. 2 pounds rhubarb 1 cup pitted, dried apricots 1 cup pitted prunes 1 cup dessert wine such as a late harvest Riesling 2/3 cup sugar 1 tablespoon grated fresh ginger 1/4 teaspoon grated nutmeg Trim rhubarb and cut into 1-inch pieces, smaller if stalks are more than 1-inch wide. Halve apricots and prunes if large. Combine all ingredients, except rhubarb, in a covered, heavy-bottomed saucepan. Bring to a simmer. Add rhubarb and simmer 5 to 7 minutes, stirring gently a few times, until rhubarb just softens but does not get too mushy. Cool and serve at room temperature over pound cake or with frozen yogurt or low-fat ice cream. Makes 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
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