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Learn how to make rhubarb compote easily with just a few simple ingredients and in just 30 minutes! And the best part? You don’t need any pectin or gelatin to make this luscious fruit compote. Just a pot and a spoon!
save this recipe!I’ve been making some form of rhubarb compote since I was 12, picking the ruby red stalks of rhubarb growing in our Alaska neighborhood and turning them into tasty treats (almost always rhubarb crisp or this rhubarb compote).
Picture this: juicy chunks of rhubarb simmered with a touch of sugar and a hint of zesty lemon, transforming into a dreamy sauce that’ll make your taste buds dance. It actually is my favorite fruit – even my dog’s name is Rhubarb!
Whether you spread it on toast, swirl it into yogurt, drizzle it over pancakes, or use it as a topping for desserts, this rhubarb compote is an absolute game-changer that elevates any simple food!
Reader rating
“I just made it with apples. It’s delicious, with vanilla ice cream, as well as just on the spoon. Thanks for another great recipe and inspiration.” —Pamela
here’s what you’ll need
The magic of this recipe lies in the simplicity of a few key ingredients. Jump to the recipe card for the full quantities.
- Rhubarb: The star of the show! This vibrant vegetable adds a delightful tartness to the compote, balancing the sweetness and infusing it with a bright, tangy flavor. Grab our guide to rhubarb here!
- Lemon: The zest of a lemon brings a citrus note to the compote without adding any sourness (the rhubarb is sour enough!).
- Sugar: A hint of sweetness from sugar helps to balance the tartness of the rhubarb.
rhubarb Tip
When selecting rhubarb, look for stalks that are firm, crisp, and brightly colored. Frozen rhubarb can be used without thawing first; just throw the chunks into your pot! Freezing rhubarb is also a great way to preserve those seasonal stalks.
How to make Rhubarb Compote
This recipe is as simple as throwing everything into a pot and letting it cook into a yummy sauce. This is just an overview, though. Jump to the recipe card for the full instructions.
- Prep everything by zesting the lemon and chopping the rhubarb.
- Cook the ingredients in a pot on medium heat until it starts to resemble a sauce.
- Increase the heat to reduce it into a thick sauce (this is why we don’t need pectin or gelatin!) – but watch it closely so it doesn’t burn.
- Let it cool completely before storing it in the fridge or digging in. It’ll continue to thicken as it cools.
When zesting, focus on the yellow outer layer of the skin while avoiding the bitter white pith underneath.
Less sugar?
You can adjust the amount of sugar according to your taste preferences. Start with a smaller amount and add more if needed.
Flavor varieties
This compote is super customizable and you can add many types of fruit to supplement the rhubarb! This is great if you’re looking to reduce the total amount of added sugar you need. Feel free to experiment and create your own unique fruit combinations based on your preferences and seasonal availability.
- Strawberry Rhubarb: Combine chopped strawberries with the rhubarb during cooking for a classic and delicious combination.
- Apple Rhubarb: Add diced apples to the pot along with the rhubarb for a sweet and tart compote with a hint of apple flavor.
- Berry Medley: Mix in a variety of berries such as blueberries, raspberries, and blackberries to create a vibrant and flavorful fruit compote.
- Peach Rhubarb: Incorporate sliced peaches into the rhubarb compote for a delightful balance of sweet peaches and tangy rhubarb.
- Tropical Twist: For a tropical twist, try adding diced pineapple or mango to the rhubarb compote, adding a burst of tropical flavors.
Put this compote on…
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P.S. You can make it ultra thick by stirring in some chia seeds like we do in this small-batch chia seed jam!
How To Make Rhubarb Compote (3 Ingredients)
Ingredients
- 1 lb rhubarb, chopped, about 4 cups
- 1 lemon
- ½ cup sugar, 100 g
Instructions
- Prep: Cut rhubarb into chunks. Zest the lemon (just the yellow part, avoid going into the white portion).
- Cook: Add rhubarb, lemon zest (not juice), and sugar to a medium-sized pot. Set over medium heat and cook uncovered, stirring occasionally, until mixture begins to resemble a sauce.
- Thicken: Once rhubarb has broken down into a sauce, increase heat to medium/high and continue cooking and stirring occasionally until mixture is thick (it will continue to thicken as it cools).
- Cool: Remove from heat and transfer to a bowl or jar. Let cool completely before transferring to the fridge.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I just made it with apples. It’s delicious, with vanilla ice cream, as well as just on the spoon. Thanks for another great recipe and inspiration.
Unfortunately, my two rhubarb plants are beautiful, but so far, they haven’t produced enough for a full recipe of anything. Hoping this year, they will finally become more prolific.
So, my daughter picked some up for me from the farmer’s market.
They’ll get there! My rhubarb plant is in the same boat – I’m just waiting for the day that she produces enough for a pie! 😀
Woah! I just noticed you used my comment, above! And it’s still true.
By the way, since I wrote that comment, two years ago, my two plants have grown so much! Last year was pretty good (I was able to make several batches of compote and freeze some) , and this year I am gonna have a lot more! It took years for these plants to really get going, and now they are going!
So excited for rhubarb season!
xox
Exciting! I love cooking during rhubarb season too!