This delicious rhubarb-compote is an excellent sauce fit for ice-cream, plain cake, yogurt, on pancakes, ...the list goes on. Or, if you like, this rhubarb-sauce stands by itself chilled and served simply in a bowl with nothing else added. Yum!
2 pounds fresh rhubarb (about 7 to 8 cups)
1/2 cup water
1 1/2 cups sugar
1/2 teaspoon vanilla (optional)
Trim rhubarb and cut into 1-inch pieces. Combine with water and sugar in slow-cooking pot. Cover and cook on low 3 to 4 hours. Add vanilla, if desired. Chill. Makes about 4 cups.Optional: Add 2 cups of raspberries or cut fresh strawberries, and cook for one more hour on low heat.
~ From Southern Mountain Favorites, A Collection of Recipes from Jackson County Extension & Community Association (ECA) and NC Cooperative Extension