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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
Cook Time10 minutes
Total Time15 minutes
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
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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