Brining : 12 hPreparation : 10 minCooking : 20 min
rhubarb, cut into 1.5 cm pieces
Before you start
This recipe calls for a minimum amount of sugar. Add more if you wish to compensate for rhubarb's intense tartness.
Wash the stalks briefly. If necessary, the fibrous strings can be removed by pulling them as with celery. Cut them crosswise into approximately 1,5 cm pieces and place them in a bowl with the sugar. Chill for about 12 hours in the refrigerator.
Transfer the rhubarb with all the juice into a saucepan. Pour in the water, cover, and cook over medium-low heat for about 20 min, with occasional stirring, until the rhubarb has softened completely.
Let it cool down and serve it cold or at room temperature.
The compote can be kept up to 7 days in the refrigerator, or up to 3 months in the freezer.