Rhubarb Compote

Ingredients

• 2 cups water
• 1 cup sugar
• 2 cups rhubarb cut into 1/2-inch pieces
• ½ cup red currant jelly

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    142 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 34 grams sugars; 0 grams protein; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
2. Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife. Drain immediately over nonmetallic strainer, reserving liquid. Cool rhubarb.
3. Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts. Cool.
4. Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.

About 20 minutes