Looking for an easy weekend project this summer? This raspberry rhubarb compote is just the thing. If you're thinking, "Yeah, but what do I do with 6 jars of jam?!" Don't worry. I've got you covered :)
Compote Ingredients-makes 6 jars:
24 oz fresh or frozen raspberries
2 lb fresh rhubarb, 1" diced
1.5 cups sugar
Add all ingredients to a medium sized pot on low heat. Combine until the fruit is fully coated with sugar. Stir frequently until the raspberries and rhubarb breakdown and soften to a jammy consistency and the rhubarb is fork tender, about 20-30 minutes. Taste and adjust sugar if necessary. If adding more sugar, make sure it is fully dissolved before turning off the heat.
Remove from heat and let cool for 10 minutes. Add all or half of the compote to the blender depending on the consistency you like and pulse until smooth.
Pour into jars and ensure lids are closed tight. Store in the fridge for up to two weeks or freeze.
4 Ways to Use Raspberry Rhubarb Compote:
Raspberry Rhubarb Ricotta Cheesecake: https://www.coppedgekitchen.com/post/raspberry-rhubarb-ricotta-cheesecake
R+R Spritz: Combine 1 oz vodka, 1.5 oz white wine and 2 tablespoons raspberry rhubarb compote in a martini shaker with ice and shake for 30 seconds. Pour into a glass with ice and top with sparkling water.
Raspberry Rhubarb Baked Brie: Preheat oven to 350 F and line a sheet tray with parchment paper. Warm brie wedge in the oven for 5-7 minutes then remove + top with compote. Serve immediately with crackers.
Raspberry Rhubarb Sundaes: Top 3 scoops of vanilla ice cream with a hefty spoonful of raspberry rhubarb compote. Enjoy!