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.
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:
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
- 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.
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.
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.
Rhubarb Compote
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
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