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Rhubarb-Vanilla Compote

March/April 2008

Your rating: None Average: 3.9 (43 votes)

Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.



READER'S COMMENT:
"Please put the lid on, or else it will never have enough liquid to cook properly. other than that, I followed the recipe as is and it was delicious and a simple but good way to use up rhubarb from the garden. "
Rhubarb-Vanilla Compote

2 Reviews for Rhubarb-Vanilla Compote

08/15/2014
Anonymous

Perfect and delicious as is except I use coconut sugar. No lid required. Perfect for toast, over ice cream or whatever.

Comments
04/25/2010
Anonymous

Please put the lid on, or else it will never have enough liquid to cook properly.

other than that, I followed the recipe as is and it was delicious and a simple but good way to use up rhubarb from the garden.

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