Rosewater and Rhubarb Compote
Serves: About 2 cups
  • 4 cups rhubarb, chopped into ½-inch pieces
  • ½ cup sugar
  • ½ - 1 teaspoon rosewater, to your taste
  1. In a heavy saucepan, bring the rhubarb and sugar to a simmer, stirring occasionally, until the sugar melts and the rhubarb breaks down into the consistency of a sauce. Remove from heat and stir in the rosewater.
Recipe by Seasons in Vermont at