Simple Rhubarb Compote
Last week, on a much-needed grocery shopping trip, I couldn’t help but spy, tucked into the corner of the produce section at Whole Foods, a ton of fresh rhubarb.
It was just sitting there, silently willing me to pick it up and take it home with me. Fully expecting it to cost a small fortune, I searched for the price and was pleasantly surprised to see that it was only $2.49 a pound.
Not cheap in the grand scheme of things, but for rhubarb, practically a steal! I took it as a sign. Without any sort of plan or recipe in mind, I snatched up a lot of it. About two pounds to be precise.
I could have made a pie, a crumble, and any other number of delicious creations. But after a bit of deliberation, I ended up preparing it one of my favorite, go-to ways.
A ridiculously simple rhubarb compote made with just four ingredients: rhubarb, lemon peel, sugar, and vanilla. It is delicious as a topping on yogurt for breakfast, tastes even better on steel-cut oatmeal, or can even be swirled into ice cream.
Simple Rhubarb Compote
Ingredients
- 2 lbs fresh rhubarb roughly chopped
- ½ cup water
- ¾ cup granulated sugar
- thinly shaved peel of half a lemon or orange
- ½ teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)
Instructions
- Combine all ingredients (excluding vanilla) in large sauce pot.
- Heat to medium-high and stir occasionally until rhubarb begins to break down completely.
- Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature. Refrigerate and use as desired.
- This recipe has just the right amount of sugar, so that the rhubarb still maintains its distinct tart flavor, without being too overpowering. However, if you find it too tart for your liking, feel free to add a bit more sweetness with sugar, maple syrup, or whatever else your heart desires.
44 Comments on “Simple Rhubarb Compote”
Great easy recipe with a very balanced flavour
How long will the compost last in a fridge?
At least 7-10 days but you can also freeze it and it thaws beautifully!
Perfect and delicious! Thank you!
I didn’t have lemon on hand but some ginger in the freezer so added it. Delicious, love it on my yogurt and grandkids had it on pancakes.
This is lovely! So bright and fresh, with just the right amount of tartness. Delighted to see it freezes well, too. This is a recipe that will be in regular rotation during the rhubarb season.
Simple and delicious! Thank you so much for sharing this recipe – I was hankering after some rhubarb, and got a couple of bunches in my shopping today. Initially I was going to make a crumble, but then remembered I’ve been wanting some compote for a while.
Came out perfect and looking forward to having it on my yoghurt in the morning!
This rhubarb compote looks wonderful for crisps and for topping on ice cream or cake!
Love this recipe! So easy and the lemon adds just enough to brighten in up and add another layer of subtle flavor. This is heavenly served over vanilla or strawberry ice cream!
I love this recipe and have used it many times. I have the rhubarb compote in my porridge 😋 it’s also delicious spread on toast as a jam.
Thank you so much for creating and sharing this recipe! I’m cooking with rhubarb for the very first time. Thank you for an easy to follow, low ingredient recipe I can cook over the stove
Love this! Wonderful over yoghurt, tried it over cheese cake also! Easy to make,
very simple. Made half recipe. Substituted erythritol for sugar, and used a little less of it. Served on top of kefir chia pudding.
Glad you enjoyed it! Thanks for taking the time to leave a review.
I added fresh raspberries and sliced strawberries while cooking. When sour cherries are in season, I pit and add them as well. Great on yogurt or vanilla ice cream.
Just made this for the first time. When I sampled it, WOW! Never knew how well rhubarb and lemon went together. Will be using it for breakfast at our church this Sunday to go with mini German pancakes.