How To Make Rhubarb Compote (3 Ingredients)
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!
Servings: 8 servings
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.
Video
Notes
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 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.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 15.1g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 163mg | Fiber: 1g | Sugar: 13.1g | Calcium: 49mg | Iron: 0mg
