Fresh Rhubarb Compote

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5 cups fresh rhubarb, cut into 1/2-inch pieces
1 1/4 cups organic cane sugar (or other natural sweetener if you prefer)
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest

Combine all ingredients in heavy saucepan. Heat to medium temp while stirring until sugar dissolves, then reduce heat and cook until thick and jammy, 5-10 minutes.
Delicious served over ice cream, in a smoothie, or on English muffins.