Rhubarb Compote

Rebarbarakompót

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 pounds young rhubarb stalks
  • 1 tablespoon butter
  • ½ tab

Method

  1. Pull off the outer skin of the rhubarb. Cut stalks into 1-inch pieces. Add ¼ cup water and cook for about 20 minutes. Drain.
  2. Melt the butter and mix in the flour; stir and don’t