Rhubarb Compote With Sour Cream
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2pounds ripe red rhubarb ribs
- ½cup apple cider or orange juice
- 1½cups jam, jelly, or preserves
- 1cup sour cream
- Poundcake or cookies (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
727 calories; 43 grams fat; 15 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 59 grams carbohydrates; 1 gram dietary fiber; 42 grams sugars; 25 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Wash the rhubarb ribs and trim off and discard leaves or imperfections. Cut ribs into pieces 2 to 3 inches long, splitting the larger ribs in half before cutting.
- Step 2
Put in a saucepan with the cider and jam. Cover and bring to a boil over high heat. Reduce heat and continue to boil gently about 5 minutes; then remove the cover and continue boiling about 10 minutes, uncovered. The rhubarb will shred into pieces. Cool and transfer to a serving bowl. Serve with a dollop of sour cream and, if desired, poundcake or cookies.
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Cooking Notes
Lily in CT
Made half the recipe using my own strawberry preserves. This was so simple and so delicious. Instead of sour cream had some homemade Greek yogurt. Yum! Can't go wrong with a recipe from Chef Pepin!
Lily in CT
Made half the recipe using my own strawberry preserves. This was so simple and so delicious. Instead of sour cream had some homemade Greek yogurt. Yum! Can't go wrong with a recipe from Chef Pepin!
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