Simple Rhubarb Compote
A simple recipe for rhubarb compote infused with fresh orange peel and a splash of vanilla. It contains just enough sugar (or maple syrup) to balance rhubarb's natural tartness, without making it too sweet. This recipe yields roughly 2 cups of compote. Consider doubling or tripling the ingredients to freeze a portion so that you can enjoy this fleeting seasonal treat all year long. Or see the recipe notes for how to make Strawberry Rhubarb Compote variation.Spoon the compote on yogurt bowls, oatmeal, or chia pudding. It can also be used as a loose jam on sourdough toast, or as a waffle or pancake topping. It also doubles as an effortless summer dessert dolloped on top of vanilla ice cream!
Ingredients
- 1 lb fresh rhubarb stalks trim and discard any leaves or tough ends
- 1 fresh navel orange
- ¼ cup water
- ⅓ cup granulated sugar or ¼ cup pure maple syrup
- pinch kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Slice the rhubarb stalks crosswise into 3/4-inch thick chunks. If your rhubarb stalks are particularly thick, slice them lengthwise before proceeding. Use a vegetable peeler to shave 2–3 wide strips of orange peel, avoiding the bitter white pith.
- Combine the rhubarb, orange peels, water, granulated sugar, and salt in a large saucepan. Stir to combine.
- Bring the mixture to a simmer over medium-high heat, stirring occasionally. The mixture will appear somewhat dry, but as the fruit begins to cooks down, it will release liquid. Reduce heat to medium or medium-low and continue cooking until the rhubarb has softened considerably and is just beginning to break down, about 15-20 minutes.
- Remove from heat, stir in the vanilla extract, cover with a lid (this will help make the pan significantly easier to clean), and allow to cool to room temperature.
- Storage and Freezing Instructions: Transfer compote to a container, cover, and store in the refrigerator for up to 2 weeks. The compote can also be frozen, Use a freezer-safe container, leaving a 1/2-inch of headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator for 1-2 days before using.
How to Make Strawberry Rhubarb Compote:
- Reduce the granulated sugar to 1/4 cup total. Keep the water quantity the same (1/3 cup), but add 8 ounces (up to 1 lb for a larger yield) of hulled and quartered fresh strawberries.
Serving: 1serving, Calories: 23kcal, Carbohydrates: 5g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 82mg, Fiber: 1g, Sugar: 5g, Vitamin A: 29IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 0.1mg