Rhubarb Compote

Ingredients

• 1 pound rhubarb – rinsed, trimmed, and cut into 0.5-inch pieces
• 0.5 cup granulated sugar
• 1 tablespoon lemon juice – freshly squeezed
• 0.25 cup water

Instructions

1. Rinse, trim, and cut the rhubarb into 0.5-inch pieces; combine in a medium saucepan with the granulated sugar, lemon juice, and water, tossing to coat, then let stand 10 minutes to draw out juices.
2. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. Reduce heat to medium-low and cook 8–12 minutes, stirring gently, until the pieces are tender and mostly broken down and the juices are slightly thickened (the mixture should lightly coat the back of a spoon).
4. Remove from the heat, skim any foam, and let cool 10 minutes; the compote will thicken further as it cools.
5. Serve warm or chilled. Refrigerate in a covered container for up to 1 week.