Raspberry Rhubarb Compote

25 min · 4 servings · beginner · gluten-free · snack · summer · vegetarian

A quick stovetop compote of tart rhubarb and summer raspberries, perfect spooned over yogurt.

Ingredients

• 2 cups Rhubarb, chopped
• 1 cup Raspberry
• ⅓ cup Sugar
• ½ Lemon, juiced
• 2 tbsp Water
• 2 cups Yogurt

Steps

1. Combine the rhubarb, sugar, lemon juice, and water in a saucepan over medium heat.
2. Simmer, stirring, until the rhubarb breaks down, about 8 minutes, then stir in the raspberries and cook 2 minutes more.
3. Let the compote cool, then spoon it over bowls of yogurt to serve.