Rhubarb Compote- Martha Stewart

In a medium saucepan, combine the chopped rhubarb, sugar, strawberries, and raspberries.

Bring the mixture to a boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the rhubarb is soft and the berries have broken down.

Stir in the vanilla extract and ground cinnamon.

Continue to simmer for an additional 5 minutes to allow the flavors to meld.

Remove from heat and let it cool slightly before serving.

Serve warm or chilled, as a topping for desserts or breakfast items.

Equipment Needed

Spice Level:

Dietary