Red Currant Bakery

Food Photography · Recipe Development

  • Home
  • About Me
  • Recipes
    • Afternoon Kaffee
    • Breakfast
    • Cake
    • Cookies
    • Savory
  • Work with Me
Recipes  /  May 19, 2023

Rhubarb Compote

by Red Currant Bakery
Jump to Recipe Print Recipe

Rhubarb compote is like spring in a jar; it’s bright, it’s fruity, and it works so well for many different recipes. I love to put it on oats, ice cream, layer it in a cake and so much more! I have added raspberries to this recipe because I find that they really enhance rhubarb flavor.

Overhead view of rhubarb compote in a glass jar.

What is rhubarb compote made of?

Rhubarb compote in its simplest form is rhubarb, sugar, and water. However, this recipe also includes frozen raspberries, lemon zest, and lemon juice, all of which enhance the rhubarb flavor.

Do you need to peel rhubarb?

No, when cooking down rhubarb in liquid, the fibers of rhubarb will break down so the rhubarb doesn’t need to be peeled before making compote.

Can I leave out the raspberries?

Yes! I personally love the addition of raspberries but if you don’t have them or can’t find frozen raspberries, you can leave them out. You may want to add more rhubarb to replace the raspberries and more sugar to taste as rhubarb is quite tart.

Can rhubarb compote be frozen?

Yes! I recommend letting it cool to room temperature and then storing it in an airtight, ziploc freezer bag, freeze it. To defrost, place the bag in the fridge overnight or for a faster option, place it in a bowl of warm water.

What can I use rhubarb compote for?

Rhubarb compote is so versatile!!! You can put it on anything from yogurt to ice cream, a filling in a cake or donuts, or even on some pancakes.

Additional Recipes to try:

  • Upside Down Rhubarb Cake
  • Rote Grütze – Red Berry Compote
  • Rhubarb Meringue Cake

Tips for making Rhubarb Compote

  • Many people like to peel rhubarb but it is not necessary! Simply be sure to rinse it off, cut of any green leaf sections and the ends where they were removed from the plant.
  • This compote doesn’t need to be stirred constantly but don’t forget about it as it will burn if you do. It can be cooked in either a large pan or medium pot, it will cook quicker in a pan but will also require more frequent stirring.
  • If the compote is ever too tart, you can always add more sugar 1 tablespoon at a time until it is as sweet as you want. Be sure to think about what you will be serving it with, if it is with meringue you may want to keep it more tart to balance out the sweetness.
Ingredients for rhubarb compote labeled on a kitchen island.

Ingredients

  • Rhubarb: Rhubarb isn’t in season for long but when it is I can usually find it at the farmers market or Whole Foods. The stalks should be stiff not limp.
  • Granulated Sugar: I used granulated sugar in this recipe but you could also use any sweetener of your choice, the amount may vary slightly depending on what you use.
  • Lemon juice & Lemon zest: Always zest the lemon before juicing it as it is more difficult to zest once cut. I used one large-ish lemon, if yours are small, you can use one and a half or two.
  • Raspberries: Frozen raspberries were used in this recipe but fresh raspberries will work as well. There is no need to defrost the raspberries first.
  • Water: Water will keep the fruit and sugar from burning when it first starts to cook down in the pan. However, most of the liquid will reduce out therefore not diluting the flavor at all.
Side view of a glass jar filled with rhubarb compote.

How to make Rhubarb Compote

Prepare the Rhubarb

  • Rinse the rhubarb stalks and cut off both ends of each stalk.
  • Cut the stalks into 1/2″ chunks. If needed, cut any extra wide stalks in half lengthwise so that they are all approximately the same size.
Rhubarb rinsed and chopped into half inch chunks on a cutting board.

Cook the Compote

  • Add the rhubarb along with the sugar, lemon zest, lemon juice, raspberries, and water, into a large pan or medium pot.
  • Place the pan over medium heat and bring the mixture to a simmer. Stir regularly while it cooks.
  • It will go from just simmering to the fruit broken down and very bubbly, then the mixture will reduce and the bubbles and compote will thicken. Once it has thickened, you can taste and see if it needs more sugar or lemon juice.
  • Remove the compote from the heat and pour into a heat safe container or jar and allow it to come to room temperature before storing in the fridge.
2 process images showing how to cook down rhubarb compote.
Image that requests readers to rate and review the recipe.
Side view of a glass jar filled with rhubarb compote.
Print Recipe

Rhubarb Compote

Rhubarb compote is like spring in a jar; it's bright, it's fruity, and it works so well for many different recipes. I love to put it on oats, ice cream, layer it in a cake and so much more! I have added raspberries to this recipe because I find that they really enhance rhubarb flavor.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast, Dessert, Side Dish
Cuisine: American, German
Keyword: rhubarb
Servings: 6
Calories: 72kcal

Equipment

  • pan or pot

Ingredients

  • 600 grams rhubarb washed, ends trimmed, 5-6 stalks
  • 75 grams granulated sugar more to taste
  • 150 grams frozen raspberries
  • 1 lemon zested
  • 1/2 lemon juice more to taste
  • 75 milliliters water

Instructions

Prepare the Rhubarb

  • Rinse the rhubarb stalks and cut off both ends of each stalk.
  • Cut the stalks into 1/2" chunks. If needed, cut any extra wide stalks in half lengthwise so that they are all approximately the same size.

Cook the Compote

  • Add the rhubarb along with the sugar, lemon zest, lemon juice, raspberries, and water, into a large pan or medium pot.
  • Place the pan over medium heat and bring the mixture to a simmer. Stir regularly while it cooks.
  • It will go from just simmering to the fruit broken down and very bubbly, then the mixture will reduce and the bubbles and compote will thicken. Once it has thickened, you can taste and see if it needs more sugar or lemon juice.
  • Remove the compote from the heat and pour into a heat safe container or jar and allow it to come to room temperature before storing in the fridge.

Notes

  • Many people like to peel rhubarb but it is not necessary! Simply be sure to rinse it off, cut of any green leaf sections and the ends where they were removed from the plant.
  • This compote doesn’t need to be stirred constantly but don’t forget about it as it will burn if you do. It can be cooked in either a large pan or medium pot, it will cook quicker in a pan but will also require more frequent stirring.
  • If the compote is ever too tart, you can always add more sugar 1 tablespoon at a time until it is as sweet as you want. Be sure to think about what you will be serving it with, if it is with meringue you may want to keep it more tart to balance out the sweetness.

Nutrition

Serving: 2ounces | Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 185mg | Fiber: 3g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 0.3mg

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.

Post navigation

Rhubarb Meringue Cake
Berry Ice Cream Cake (Eistorte)

Related posts

German Butter Cake (Butterkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  June 2, 2021
by Red Currant Bakery  /  23 Comments

German Butter Cake (Butterkuchen)

Cherry Coffee Cake (Kirschkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  May 22, 2022
by Red Currant Bakery  /  18 Comments

Cherry Coffee Cake (Kirschkuchen)

Raspberry Prasselkuchen (Raspberry Streusel Bars)
Afternoon Kaffee, Cake, Recipes  /  August 15, 2021
by Red Currant Bakery  /  16 Comments

Raspberry Prasselkuchen (Raspberry Streusel Bars)

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Latest Recipes

  • Side view of Berry Ice Cream cake on a marble cake stand with a sheet of parchment paper.Berry Ice Cream Cake (Eistorte)
  • Side view of rhubarb meringue cake with slices cut out on a cake stand.Rhubarb Meringue Cake
  • Side view of a Strawberries & Cream cake on a ceramic cake stand.Strawberries & Cream Cake

Categories

About Me

Audrey Leonard - Owner of Red Currant Bakery

Hi my name is Audrey! I am a
passionate baker and a
professional photographer. I
started my baking blog as a way
to bring my love of the German
desserts, to the U.S. and share
them with others. I immediately
found a love of food photography
along the way and have turned
it into a career.

Follow Me

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Pages

  • Home
  • Recipes
  • Work with Me
  • About Me
  • Recipe Newsletter
  • Disclosure & Privacy Policy
  • Shop

Latest Recipes

  • Homemade Vanilla Pudding
  • Puff Pastry Waffles
  • Berry Ice Cream Cake (Eistorte)
  • Rhubarb Compote
  • Rhubarb Meringue Cake
  • Elara Pro by LyraThemes.com
  • Made by LyraThemes.com