Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Rhubarb compote is an incredibly simple and tasty recipe.
When rhubarb is in season, you can buy it very cheaply, and if you're a gardener and grow your own rhubarb, you will know the more stalks you cut off from your plant, the more will grow and you can end up with a glut of rhubarb.
So this compote recipe is a great way to quickly make something using this lovely fruit, and you have the added bonus of being able to refrigerate the compote or freeze it and have it during the winter months when rhubarb is out of season.
For this recipe, we've kept it very basic, so we're using 2 ingredients and 1 sauce pan. At the end of the recipe you will see some variations if you wanted to add some extras and also some serving ideas.
It's a great versatile recipe to have and you can use the same method to make other fruit compotes as well. Just remember to taste the compote as you're cooking for sweetness as you know, fruits can sometimes need more or less sugar.
So happy cooking and please enjoy our easy rhubarb compote recipe!
Ingredients
1 & ½ lb Rhubarb
3 oz or 75g sugar
Instructions
- Wash and cut the rhubarb stalks into 1 inch pieces
- Add the rhubarb and sugar to a saucepan and over a low heat, cook until the sugar has dissolved.
- Stir occasionally, and taste to see if it is sweet enough for you. If it needs more sugar, add a tablespoon at a time, tasting until you get it how you like. If it is too sweet, add a squeeze of lemon juice.
- Allow the rhubarb to soften, and depending on your liking, you can remove it from the heat when it has just softened enough but the shape is still kept, or cook for a little longer until it becomes mushy.
- Once cooked, allow to completely cool then transfer to sterilized jars and keep refrigerated.
- Serve with some pecan and honey granola and greek yogurt for breakfast, or with a simple custard, as a topping over ice cream, or a filling inside a cake. Add to pancakes, muffins, or simply eat from the jar!
Hint: make sure you taste as you're cooking the fruit to make sure you have it sweet enough to your liking.
Variations
- Use any fruit for this recipe. Berries such as blueberries, raspberries and blackberries are nice.
- You can also add strawberries to this rhubarb compote. The combination is delicious!
- Add a pinch of finely grated fresh ginger to rhubarb..
- Just remember if you are using any fruits, always taste the compote as it is cooking to make sure you have added enough sugar to your taste.
- Instead of sugar, you can also use honey as a sweetener.
Storage
Rhubarb compote will keep refrigerated in jars for around 1 week
You can also freeze the compote, do it in batches so you only need to defrost what you will use.
Top tip
Buy rhubarb when it is in season and at its best and also cheapest. Wash and cut the stalks into 1-inch pieces and simply bag them up and freeze.
Ways to serve rhubarb compote
Add to rhubarb oatmeal muffins
add as a topping to our pecan honey granola for breakfast
Serve as a topping on custard or ice cream
Recipe Card
Easy Rhubarb Compote
Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Ingredients
- 1 ½ lb Rhubarb
- 3 oz or 75g sugar
Instructions
- Wash and cut the rhubarb stalks into 1-inch pieces
- Add the rhubarb and sugar to a saucepan and over low heat, cook until the sugar has dissolved.
- Stir occasionally, and taste to see if it is sweet enough for you. If it needs more sugar, add a tablespoon at a time, tasting until you get it how you like. If it is too sweet, add a squeeze of lemon juice.
- Allow the rhubarb to soften, and depending on your liking, you can remove it from the heat when it has just softened enough but the shape is still kept, or cook for a little longer until it becomes mushy.
- Once cooked, allow to completely cool then transfer to sterilized jars and keep refrigerated.
- Serve with some pecan and honey granola and greek yogurt for breakfast, or with a simple custard, as a topping over ice cream or as a filling inside a cake. Add to pancakes, muffins, or simply eat from the jar!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 54Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 1g
Nutrition information isn’t always accurate
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