Rhubarb Compote



  • 2 pounds young rhubarb stalks
  • 1 tablespoon butter
  • ½ tablespoon flour
  • 2 to 3 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons sour cream


  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 let the roux brown.
  3. Mix the roux with the drained rhubarb and cook i t over low heat for a few minutes.
  4. Add sugar to taste and the salt. Whip in the sour cream till smooth. Serve either hot or cold.