Ingredients
- 6 cups 1-inch pieces fresh rhubarb (from about 2 pounds)
- 1 1/4 cups sugar
- 1/3 cup water
Directions
- Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.
