PrintEasy Rhubarb Raspberry Compote: Tart and Sweet Stovetop Topping
Make this simple stovetop fruit compote to capture the fresh taste of early spring produce. This vibrant magenta sauce balances tart rhubarb with sweet raspberries, perfect for pancakes or yogurt.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 2 cups 1x
- Category: Topping/Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 12 ounces fresh or frozen raspberries
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
Instructions
- Place the cut rhubarb, raspberries, sugar, and water into a medium saucepan.
- Set the pan over medium heat. Stir the mixture gently until the sugar begins to dissolve, about 3 minutes.
- Bring the mixture to a gentle simmer. Reduce the heat to low.
- Cook, stirring occasionally, for 12 to 15 minutes. The rhubarb should soften, and the mixture will thicken slightly. The raspberries will break down, creating a beautiful magenta color.
- Remove the pan from the heat and stir in the fresh lemon juice.
- Allow the compote to cool for at least 15 minutes before serving. It will thicken more as it cools.
Notes
- For a smoother sauce, mash some of the rhubarb pieces against the side of the pot with a spoon while cooking.
- This compote tastes excellent served warm over waffles or cold as an artisanal food styling element on a cheese board.
- If you prefer a less tart flavor, increase the sugar to 1 cup.
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 20
- Sodium: 2
- Fat: 0.2
- Saturated Fat: 0
- Unsaturated Fat: 0.1
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 1
- Cholesterol: 0