This rhubarb compote recipe is so simple, I bet you’ll read it once and never have to open this page again.
Rhubarb compote is very diverse. Use it layered in your granola-yogurt breakfast parfaits, layered on a cracker with your favourite cheese, or simply dumped on top of a steaming bowl of oatmeal.
- On a baking pan, toss rhubarb with honey and lemon
- Roast at 350F for 20-30 minutes (depending how soft and gooey you like it)
- Store in a glass jar for up to a week and a half