Easy Rhubarb Compote Recipe
This Easy Rhubarb Compote recipe is a simple and delicious way to enjoy the tart, fresh flavor of rhubarb. With just a few ingredients and a quick stovetop cooking method, this compote can be made in 20 minutes, providing a tangy and subtly sweet topping perfect for yogurt, desserts, or breakfast dishes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Sauce/Compote
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 ½ pounds fresh rhubarb, cut lengthwise and sliced in ½-inch pieces (or frozen chopped rhubarb, approximately 3 to 3 ½ cups)
- ½ cup organic cane sugar (adjust to taste, or brown sugar)
- ½ teaspoon orange zest (optional)
- 1 tablespoon fresh orange juice (optional)
- ⅛ teaspoon ground cardamom (optional)
Instructions
- Combine Ingredients: Add the chopped rhubarb, organic cane sugar, orange zest, orange juice, and ground cardamom to a heavy, wide saucepan with high sides. Stir the ingredients with a spatula to mix them evenly before heating.
- Start Cooking: Turn the heat on to medium and cook over medium to medium-low heat until the sugar dissolves completely, stirring occasionally. Be careful not to crush the rhubarb pieces. Keep the lid off so the mixture can reduce properly. Expect the rhubarb to release a lot of juice and the mixture to bubble vigorously during this stage.
- Simmer the Compote: Continue cooking the compote on medium to medium-low heat for another 5 to 10 minutes, stirring occasionally to prevent sticking and ensure even cooking. Once the rhubarb starts to soften and breaks down to your liking, remove the saucepan from the heat.
- Cool and Store: Transfer the rhubarb compote into a clean glass jar or container. Allow it to cool completely at room temperature before sealing the jar with a lid and refrigerating. The compote will keep well for several days in the fridge.
Notes
- Adjust the sugar amount to suit your taste and the natural tartness of the rhubarb.
- The orange zest, juice, and cardamom are optional but add a nice citrusy and warm spice flavor.
- Use a heavy saucepan with high sides to prevent splattering as the mixture bubbles.
- The compote is delicious served over yogurt, pancakes, ice cream, or as a filling for tarts.
- Store refrigerated and consume within one week for best freshness.
Find it online: https://lauracooks.com/easy-rhubarb-compote-recipe/
