Fustini's Oils and Vinegars
Rhubarb Compote

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Rhubarb Compote


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Rhubarb Compote

Submitted by Limonata, Holland, MI


  • 8 cups coarsely chopped rhubarb stalks, washed and cut into 1/4" pieces
  • ½ cup granulated sugar
  • 1 teaspoon corn starch
  • 2 tablespoon Fustini's Raspberry balsamic, plus more for finishing


Step 1. 

Heat oven to 325 degrees F. Place rhubarb on a sheet pan and toss with sugar to coat. Spread evenly and roast for 20-30 minutes or until soft when pierced with a fork. Remove from oven and allow to cool until desired temperature.

Step 2. 

In a medium saucepan, combine cornstarch with 1 Tbsp rhubarb/sugar juices from the roasting pan.  Add in the rest of the pan juices, half of the roasted rhubarb and 2 tablespoons Fustini's Raspberry balsamic and bring to a boil.  Cook mixture 5 minutes to thicken, stirring frequently.  Add in the remaining roasted rhubarb and stir gently.

Step 3. 

When cooked through, remove from heat.  Either store in the refrigerator for later use, or use warm on ice cream or another dessert as a topping.

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