Rhubarb and Blueberry Compote
Course: Side dishCuisine: EuropeanPrep Time
10 mins
Cook Time
30
minutesAdditional Time
30
minutesTotal Time
1 hr 10 mins
Servings
8
Ingredients
10 stalks — rhubarb, peeled and chopped
1 cup — white sugar
1 cup — frozen blueberries
1 teaspoon — vanilla extract
1 — cinnamon stick
— water to cover
Directions
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
- Cool compote in the refrigerator until thickened, about 30 minutes.
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