This sweet tart dessert topping is great in so many ways. I serve it with cheesecake, but I bet you have a few ideas too!
makes 3 cups
- 5 stalks rhubarb, cut into ¼â€ pieces (about 3 cups)
- 1 cup rhubarb, cut into ¼â€ pieces (about 3 cups)
- 2 oranges, zest and juice separated
Place all the ingredients in a medium saucepan set over medium heat-low heat. Simmer gently, stirring occasionally, until the sugar has dissolved.
When the rhubarb is tender, about 10 minutes, break the pieces up some with the back of a wooden spoon.
Continue to cook until the mixture thickens. Then remove from heat and let it cool completely.
Immediately before serving spoon the cooled compÃ´te on top of the cheesecake. Alternatively you could serve it in a bowl alongside the cheesecake and top each piece individually.