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Tomato Rhubarb Compote

From Our Kitchen


3 lb. rhubarb, peeled and diced
3 lb. tomatoes
½ tsp. vanilla extract
pinch or two anise powder
1 lb. granulated sugar


Cut tomatoes in half, then squeeze juice and seeds out.

Dice tomatoes into small pieces. Place them in a pot with the sugar and bring them to a boil. Add rhubarb and vanilla, then lower heat and simmer. Reduce until mixture thickens into a compote.

If flavor is too sour, add more sugar to taste.

Serves 4-6