How To Make Pickled Rhubarb Compote
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Serves:
Ingredients
- 4 stalks of rhubarb, cut into 1-inch pieces
- 1 cup of apple cider vinegar
- 1/2 cup of white sugar
- 1/2 cup of water
- 1 cinnamon stick
Instructions
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In a saucepan, combine the apple cider vinegar, white sugar, water, and cinnamon stick. Bring to a boil, stirring until the sugar dissolves.
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Add the rhubarb to the saucepan and reduce the heat to low. Simmer for 5-7 minutes, or until the rhubarb is tender.
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Remove the saucepan from the heat and let the compote cool completely.
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Transfer the compote to a jar with a tight-fitting lid and refrigerate for at least 2 hours before serving.
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Serve the pickled rhubarb compote as a topping for yogurt, ice cream, pancakes, or use it as a tangy addition to sandwiches and salads.
Nutrition
- Calories : 80kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 0mg
- Total Carbohydrates : 19g
- Dietary Fiber : 1g
- Sugar : 17g
- Protein : 0g
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