Elevate your dessert game with a delightful mix of tart rhubarb and sweet raspberries that will enchant your taste buds tonight!

1

Start by washing and chopping the rhubarb into small pieces, about 2 centimeters in size.

2

In a medium saucepan, combine the chopped rhubarb, raspberries, sugar, lemon juice, and water.

3

Place the saucepan over medium heat and stir occasionally until the mixture begins to simmer.

4

Once it starts simmering, reduce the heat to low and let it cook for approximately 20 minutes, stirring occasionally, until the rhubarb is soft and the mixture thickens slightly.

5

Remove from heat and allow the compote to cool for a few minutes before serving.

6

You can enjoy it warm or chilled. Store any leftovers in an airtight container in the refrigerator.

4 servings

• Serve with homemade vanilla ice cream for a decadent treat.
• Top pancakes or waffles with the compote instead of syrup for a fresh twist.
• Add a splash of your favorite liqueur for an adult version.

• For a smoother compote, blend it after cooking, but leave some chunks for texture.
• Feel free to adjust the sugar based on your sweetness preference, especially if your raspberries are very ripe.
• Experiment with adding spices like cinnamon or ginger for an extra flavor kick.

• fat: 0 grams
• fiber: 6 grams
• protein: 1 gram
• calories: 150
• carbohydrates: 34 grams

Rich in dietary fiber and vitamins, this dessert can support digestive health while satisfying your sweet tooth.

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