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Raspberry Rhubarb Compote
Total Time
10
minutes
minutes
Servings
2
cups
Author
Phoebe Lapine
Ingredients
2
pints
raspberries
or 1lb frozen
1
cup
chopped rhubarb
from 1 stalk
1/2
cup
sugar
10
basil leaves
2
tablespoons
water
Instructions
Combine all ingredients in a small saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer for 5 to 10 minutes, until the rhubarb is tender and the sauce has thickened. Store in an airtight container for up to 2 weeks.