Both sweet and pleasingly tart, this rhubarb compote is a snap to put together. The rhubarb stays in nice big pieces as it cooks but then spreads like butter over cakey scones. We also like it spooned over thick Greek yogurt.
What to buy: Look for rhubarb that is free of blemishes. Remove any leaves, dried-out pieces, or brown spots before cooking.
Game plan: The compote will keep for 5 to 7 days refrigerated in a covered container.
This recipe was featured as part of our Mother’s Day tea party.
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