Raspberry-Rhubarb Compote

Directions

1. 1
   Peel the rhubarb stems and cut them into sections.
2. 2
   In a saucepan, combine the rhubarb, sugar and the juice of 1/2 orange.
3. 3
   Cover and bring to boil for 2 minutes.
4. 4
   Remove the lid and let it simmer for a few minutes to obtain a thick sauce.
5. 5
   Remove from heat and add the frozen raspberries.
6. 6
   Stir gently to avoid mashing the raspberries.
7. 7
   Cover for 10 minutes to allow the raspberries to become well incorporated.
8. 8
   Allow to cool, serve chilled.