Why You’ll Love Rhubarb Compote

This rhubarb compote strikes a perfect balance between simplicity and satisfaction. It’s the kind of dish that wraps you in warmth and comfort, making you want to return to it year after year.

Whether you serve it over creamy yogurt in the morning, drizzle it on a dessert featuring ice cream, swirl it into your oatmeal, or even enjoy it straight from the jar, this compote embodies a subtle luxury. The process of simmering the tart crimson stalks with just a touch of sugar and citrus is pure joy, transforming them into a spoon-soft, jewel-like addition to countless dishes.

Rhubarb Compote Recipe Ingredients

• Rhubarb: Use the reddest parts of the stalk for a visually appealing compote.
• Sugar: Adds essential sweetness and enhances the color. You can opt for honey or maple syrup if preferred.
• Vanilla: A touch of warmth and depth for flavor.
• Lemon zest: Brightens the compote with vibrant citrus notes.
• Cardamom: Optional, yet it provides a delightful herbal flavor that complements the dish.

How to Make Rhubarb Compote

1. Prep the Rhubarb

   Slice the rhubarb into half-inch thick pieces, using the reddest parts of the stalks. In a medium-sized saucepan, combine the sliced rhubarb, a splash of water, sugar, vanilla, lemon zest, and cardamom if you’re using it.

2. Simmer

   Bring the mixture to medium-high heat until it starts to simmer. Reduce the heat to a medium level, stirring occasionally. Keep an eye on it as the rhubarb softens and starts to break down; this should take about 5 minutes. Feel free to leave some chunks for texture!

3. Taste and Adjust

   Give the compote a taste, and if needed, adjust the sweetness by adding more sugar to your liking.

4. Let it Cool

   Allow the compote to cool down to room temperature. Once cooled, transfer it to a sealed jar or an airtight container and store it in the fridge.

Chef’s Tips and Variations

1. For optimal color: Select the reddest parts of the rhubarb stalks.
2. Leave some texture: Simmer until the rhubarb softens, but retain some chunks for a delightful texture.
3. Sweeten to taste: Adjust the amount of sugar based on your personal preference.
4. Add fresh berries: Incorporate fresh raspberries or strawberries for added flavor.
5. Boost citrus flavor: Include orange zest or juice for a more citrusy punch.
6. Spice it up: Toss in some fresh ginger for a zesty twist.

Storage

This rhubarb compote will keep well for about 10-14 days when stored in a sealed jar in the refrigerator. Please note it is not shelf-stable, but you can freeze it. Allow the compote to cool completely, then store it in freezer-safe jars, remembering to leave an inch of headroom for expansion.

Ways to Use Rhubarb Compote

The versatility of this compote is amazing! My top choice is to layer it over homemade vanilla ice cream, but it’s equally delicious on Greek yogurt, chia pudding, velvety sourdough pancakes, waffles, or even your morning granola. It also pairs wonderfully with desserts like Lemon Poppy Seed Cake or overnight oats.