Balsamic Rhubarb Compote
Description
This rhubarb compote is equally as delicious on yogurt, ice cream, pancakes or oats. I can't think of a better way to use up that overabundance of rhubarb in your yard!
Ingredients
•
4 cups fresh rhubarb, cut into 1/2 inch pieces
•
2/3 cup sugar
•
2 teaspoons balsamic vinegar
•
1/8 teaspoon salt
Directions
1
Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
2
Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.