Description
This classic rhubarb compote recipe is simple to make and bursting with fresh, tart flavor. It’s the perfect accompaniment to ice cream, yogurt, or enjoyed on its own. This recipe balances the natural tartness of rhubarb with just the right amount of sweetness.
Ingredients
Scale
- 1 pound fresh rhubarb, trimmed and chopped into 1-inch pieces
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water.
- Cook over medium heat, stirring occasionally, until the rhubarb has softened and broken down, about 10-15 minutes.
- Stir in the lemon juice and vanilla extract (if using).
- Remove from heat and let cool slightly. The compote will thicken as it cools.
- Serve warm or cold.
Notes
- Adjust the amount of sugar to your liking, depending on the tartness of the rhubarb.
- For a smoother compote, you can blend it with an immersion blender once it has cooled slightly.
- Rhubarb compote can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 20g