Rhubarb And Blueberry Compote - cooking recipe

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
Preparation
    Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the 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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