rhubarb compote

A simple recipe for rhubarb compote. Serve with yogurt or ice cream for a great seasonal treat!

Simple Rhubarb Compote

lbs fresh rhubarb, roughly chopped

water

sugar

peel of half a lemon/orange

vanilla bean paste (or 1/2 teaspoon vanilla extract)

Combine all ingredients (excluding vanilla) in large sauce...

Combine all ingredients (excluding vanilla) in large sauce pot.

Heat to medium-high and stir occasionally until rhubarb...

Heat to medium-high and stir occasionally until rhubarb begins to break down completely.

Remove from heat, stir in vanilla bean paste...

Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.

With its perfect balance of tart, sweet, and earthy, this easy three-ingredient rhubarb sauce is a dream for all your summer cakes and desserts.

Easy Rhubarb Sauce Recipe (3 Ingredients)

rhubarb, chopped into 1-inch pieces (4 cups)

cinnamon, optional

Add the sugar and water to a tall pot over medium heat. Stir gently until all the sugar is wet, then leave it to boil.

Reduce the heat to simmer and let it cook, stirring occasionally until the sugar dissolves.

Carefully add the chopped rhubarb and stir until it's well coated in the simple syrup.

Simmer until the rhubarb is soft, stirring occasionally.

Remove the pot from heat and mix in cinnamon, if using.

Allow to cool for at least 10 minutes.

Serve warm or chilled.

This simple rhubarb compote recipe requires only three ingredients and takes just 15 minutes! Serve it over vanilla ice cream, waffles, or a slice of delicious pound cake.

rhubarb pieces, (fresh

lemon, (zested and juiced)

Combine 1 pound rhubarb pieces, 1 cup granulated sugar, and the zest and juice of one lemon in a medium saucepan. Place over medium heat and bring to a boil.

Boil rapidly for 15 minutes, stirring occasionally, or until rhubarb has released its natural juices, broken down, and reduced to a beautifully silky sauce.

Remove from heat and cool to room temperature before storing in refrigerator.

Serve compote over vanilla ice cream, waffles, or a slice of pound cake!

My rhubarb plant is growing very strong and we needed some recipes to help use it up. Google came up with this one and well its quick and easy! Just what you need when you have little ones running around. Speaking of the kids - they love this with pancakes and even in oatmeal! Great recipe thanks for publishing it online!!

https://www.youtube.com/watch?v=tGp3uoGvl1A

Checkout the blog post below for full, detailed instructions!

WRITTEN RECIPE: https://midwestniceblog.com/simple-rhubarb-compote-recipe/
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About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.

I love sharing recipes that are made with real, whole ingredients and involve classic cooking techniques that can help you gain major kitchen confidence. These include venison, coffee and a few favorites from my family archives! 

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