Learn how to make rhubarb compote easily with just a few simple ingredients! And the best part? You don’t need any pectin or gelatin to make this luscious fruit compote. Just a pot and a spoon!
In a week of recipes dedicated to my favorite vegetable, we obviously had to start with a classic…rhubarb compote!
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 rhubarb compote).
Picture this: juicy chunks of rhubarb simmered with a touch of sugar and a hint of zesty lemon, transforming into a luscious sauce that’ll make your taste buds dance.
This vibrant and versatile condiment is a delightful way to embrace the flavors of rhubarb and add a burst of sunshine to your favorite dishes. 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 will elevate your culinary creations to new heights.
So grab that bunch of rhubarb, and let’s dive into the wonderful world of homemade rhubarb compote!
Rhubarb Compote Ingredients
The magic of this recipe lies in the simplicity of a few key ingredients. Together, they create a dreamy fruit compote that celebrates the essence of rhubarb while delivering a mouthwatering experience that you won’t be able to resist.
- 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.
When selecting rhubarb, look for stalks that are firm, crisp, and brightly colored. If you can’t find fresh rhubarb, frozen rhubarb can be a convenient alternative that works well for compotes.
How to make Rhubarb Compote
This recipe is as simple as throwing everything into a pot and letting it cook into a luscious sauce.
Step 1: Prep
Cut rhubarb into bite-sized chunks, ensuring they are evenly sized to ensure consistent cooking. Zest the lemon, focusing on the yellow outer layer of the skin while avoiding the bitter white pith underneath. The lemon zest imparts a fragrant citrus aroma that beautifully complements the tangy nature of rhubarb
Step 2: Cook
2. 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. The heat gently coaxes out the natural juices of the rhubarb, helping it break down and soften into a delectable sauce-like consistency
Step 3: Thicken
Increase the heat to medium/high and cook, stirring occasionally, until the rhubarb compote reaches a thick consistency. Keep a close eye on it to prevent sticking or scorching. Remember that it will continue to thicken as it cools, so remove it from the heat when it’s slightly looser than your desired final texture.
Step 4: Cool
Remove the pot from the heat and transfer the rhubarb compote to a bowl or jar. Allow it to cool completely before placing it in the refrigerator. The cooling process helps the compote set and develop its flavors further. Once cooled, it’s ready to be enjoyed or stored for later use.
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 to 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.
To store rhubarb compote, transfer it to an airtight container or jar once it has cooled completely. Place it in the refrigerator and ensure the lid is tightly sealed. Rhubarb compote can be stored in the refrigerator for up to one week. If you’d like to extend its shelf life, you can also freeze the compote in freezer-safe containers or zip-top bags for up to three months. Thaw frozen compote in the refrigerator before using.
Can I use frozen rhubarb for this compote?
Yes, you can use frozen rhubarb for this compote! Freezing rhubarb is a great way to preserve those seasonal stalks. Frozen rhubarb can be used without thawing first, just throw the chunks into your pot!
Can I adjust the amount of sugar in the recipe?
Yes, you can adjust the amount of sugar according to your taste preferences. Start with a smaller amount and add more if needed.
Can I preserve the rhubarb compote?
Yes, you can preserve the rhubarb compote by canning it using proper canning techniques.
Can I freeze rhubarb compote?
Yes, you can freeze the rhubarb compote in a freezer-safe container or zip-top bag for up to 3 months. Thaw it in the refrigerator before using.
- 1 lb rhubarb chopped, about 4 cups
- 1 lemon
- ½ cup sugar 100 g
- 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.