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!
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.