How do I make rhubarb compote?

To make a simple rhubarb compote recipe , chop fresh or frozen rhubarb into ½-inch pieces and combine it in a saucepan with sugar and optional flavorings like orange juice or cardamom. Simmer uncovered over medium heat for about 10–15 minutes until the fruit softens and the mixture thickens. Cool before storing.

What takes the tartness out of rhubarb?

Rhubarb is naturally tart, but you can mellow it by: Adding extra sugar or maple syrup during cooking Mixing in sweeter fruits like strawberries or apples Using a splash of orange or apple juice to round out the acidity Taste your rhubarb compote recipe as it cooks and adjust to your liking.

What are the spices in rhubarb compote?

The most common spices in a rhubarb compote recipe include: Ground cardamom Fresh ginger Cinnamon Vanilla or almond extract These add warmth and depth to the tart flavor. You can experiment based on your preferences.

What is the difference between compote and stewed fruit?

A compote is typically cooked fruit with sugar and sometimes spices, served with chunks of fruit still intact. Stewed fruit is usually softer, more broken down, and sometimes cooked longer. Both are similar, but rhubarb compote recipes often focus more on keeping texture while enhancing natural flavor.

Rhubarb Compote Recipe – Best 10-Minute Sweet-Tart Topping

Description

This sweet and tart Rhubarb Compote is easy to make and delicious on toast, yogurt, pancakes, waffles, ice cream, and more. It’s fantastic all on its own!

Ingredients

Scale

1 ½ pounds fresh rhubarb, cut lengthwise and sliced in ½-inch pieces or frozen chopped rhubarb, approximately 3 to 3 ½ cups
½ cup organic cane sugar adjust to taste, or brown sugar
½ teaspoon orange zest optional
1 tablespoon fresh orange juice optional
⅛ teaspoon ground cardamom optional

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Instructions

Add the chopped rhubarb, organic cane sugar, orange zest, orange juice, and ground cardamom to a heavy, wide saucepan with high sides. Stir the ingredients with a spatula and turn the heat on medium.
1 ½ pounds fresh rhubarb, cut lengthwise and sliced in ½-inch pieces,½ cup organic cane sugar,½ teaspoon orange zest,1 tablespoon fresh orange juice,⅛ teaspoon ground cardamom

Cook over medium to medium-low heat until the sugar dissolves, stirring occasionally, being careful not to crush the rhubarb. Keep the lid off. The rhubarb will release a lot of juice within the first several minutes and the mixture will bubble vigorously. Reduce the heat slightly if needed.
Cook the compote over medium to medium-low heat for another 5 – 10 minutes, stirring occasionally. Once the rhubarb starts to soften, remove the saucepan from the heat.
Transfer the rhubarb compote to a glass jar and let it cool completely before closing the container and refrigerating it.

Notes

Cook the rhubarb just until it starts to soften.
This recipe makes approximately 2 cups of rhubarb compote. For 8 servings, each serving is ¼ cup.
Serve warm, at room temperature, or chilled.
Store in the fridge for up to 1 week. Freeze for up to 6 months.

EQUIPMENT

Microplane zester
large heavy saucepan
Spatula
Glass jar

Prep Time: 10minutes
Cook Time: 10minutes
Category: Breakfast, Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 57.2kcal
Sugar: 12.7 g
Sodium: 8.25 mg
Fat: 0.1 g
Carbohydrates: 14.6 g
Fiber: 1 g
Protein: 0.5 g