Rhubarb Compote

Time 15 minutes
Yields Makes about 3 1/2 cups
Rhubarb Compote
(Ren Fuller / For the Times / Prop styling by Nidia Cueva)

Combine the rhubarb, sugar and lime juice in a medium saucepan. Set over medium heat and cook, stirring occasionally, until saucy and with some whole pieces of rhubarb remaining, about 10 minutes. Serve warm or room temperature.

Make Ahead:
The compote can be refrigerated in an airtight container for up to 2 weeks.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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