Fruit sauces and compotes couldn't be simpler. Cook fruit with sugar and you're done. If you start buying plain yogurt and cream cheese, you can easily use up leftover fruit by making a sauce and stirring it in yourself. We have two giant rhubarb plants in the garden, so this recipe gets intense use during spring and summer.
Course: Breakfast, Dessert, Side Dish
- 1 pound rhubarb washed and chopped into 1 inch pieces
- 1 c sugar
Put rhubarb into a medium-sized saucepan.
Add water to cover 3/4 of the rhubarb. Add sugar.
Cook over medium heat for 30 minutes, until the rhubarb falls apart and much of the water has cooked off, stirring occasionally.
Fill while hot into glass jars or cool before transferring to plastic storage containers.
Filled into clean glass jars, the sauce will keep for up to a month in the fridge.