rhubarb compote recipe

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.

This easy rhubarb compote is a simple, springtime favorite—made with simple ingredients, it comes together in just 20 minutes. Delicious over yogurt, oatmeal, or ice cream, and so good you’ll want to eat it straight from the jar. Vegan. Adapted from A Beautiful Plate.

Rhubarb Compote

sugar (please see notes)

vanilla

lemon

salt

cardamom

Place the rhubarb, water, sugar, vanilla, lemon zest, salt and optional cardamom in a medium saucepan.

Bring to a simmer over medium-high heat, then reduce the heat to medium, stirring occasionally, until the rhubarb softens and breaks down, about 5 minutes. Leave a few chunks for the best texture.

Let cool and store in a sealed container in the refrigerator.

Love rhubarb compote --I typically add a couple of cranberries (frozen as I typically have  bag in the freezer) for color when the rhubarb stalks are on the greener side.  I also skip the vanilla but add fresh ginger.  Alternate layers with greek yogurt make the best summer popsicles!

This was super easy and delicious! I was a little short on the rhubarb so I added some strawberries. I also added just a small pinch of salt. We had it on good vanilla ice cream with graham cracker crumble and it was sooo good! I really appreciate the other comments.  I am going to try this with the yogurt as someone else suggested. Thanks for another great recipe.

I love this rhubarb compote recipe-easy and good flavor.

I love rhubarb! This compote recipe is so easy and delicious! I doubled the recipe and swapped some of the rhubarb for raspberries. I just made sure the rhubarb and raspberries weighed around 900 grams total. I used raw sugar and a little honey, vanilla bean paste, a pinch of sea salt, lemon peel and about a half teaspoon of speculoos spice because I didn’t have any cardamom but I did have some of that and it does have cardamom in it. It’s so good! We’re planning to use it on ice cream, yoghurt, oatmeal and sourdough waffles!

Wonderful, easy rhubarb compote recipe! I love the addition of the lemon zest and cardamom.

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Simple Rhubarb Compote

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