Rhubarb and Blueberry Compote
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
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Instructions
- Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot; add enough water to barely cover mixture. 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.
Source
Original recipe: View Original