June 7th, 2012

Rhubarb Compote

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1.5 lbs of rhubarb stalks, washed and diced.
¾ cup of sugar
3 Tablespoons of Lemon Juice
1 – 2 teaspoons grated lemon zest
Pinch of salt

Combine all ingredients except lemon zest, in a non-reactive medium sized mixing bowl and let stand for 15 to 20 minutes, until mixture begins to exude some liquids.  Transfer to a non-reactive saucepan and simmer over medium heat for 5 to 7 minutes, stirring occasionally. Remove from heat and stir in lemon zest.  Let cool to room temperature, serve or refrigerate.

Makes about 2 cups.

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Posted in: Dessert, Gluten Free, Recipes, Vegan by Anton Burkett

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