May is always the month of the year that I look forward to make lots of things with fresh rhubarb. It took a while for rhubarb season to arrive this year but it is finally here.
It’s the perfect timing to make this easy recipe for rhubarb compote. Delicious in a bowl of Greek yogurt in the morning, in your overnight oats but also wonderful in desserts or serve with vanilla ice cream or a little whipped cream. One of my favorite fruit compote recipes.
Rhubarb compote is perhaps one of the most popular uses for rhubarb. Rhubarb is technically a vegetable but this dish is sweet so the use is more like a fruit. It’s a delicious way to use an abundance of rhubarb and definitely my favorite way to use it.
To make compote, all you need is sugar, water, and chopped rhubarb, which you bring to a boil until the rhubarb falls apart. That’s your compote! It’s very easy to make and, most importantly, very tasty.
Don’t wait too long to make your rhubarb compote, because before you know it, this delicious vegetable will be out of season. You only need a few ingredients, which I will explain in more detail below.
BAKING TIP: If you’re not going to use all of the compote, store it in sterilized Mason jars.
Once you’ve assembled all the ingredients you can cut the rhubarb into smaller pieces with a sharp knife and boil to the right consistency.
First slice all the fruit into smaller parts
Add rhubarb, sugar, vanilla sugar and water into a pan
Bring to the boil and let it simmer for about 20 minutes
Pour the hot compote into sterilized jars, close them and let it cool down completely
Unopened, rhubarb compote will keep in a sterilized jar in a dark, cool place for up to one year. Once opened, the compote will keep in the refrigerator for 1-2 weeks in an airtight container.
Yes you can also freeze rhubarb compote. It will keep for longer in sterilized jars, but you can freeze it and keep it in the freezer for up to 3 months.
For a variation on this recipe, try the recipe for strawberry rhubarb compote. Rhubarb Cake is also highly recommended and is especially delicious with a generous crumble topping. There are endless delicious recipes you can make with rhubarb:
Rhubarb puree is similar to rhubarb compote. A compote often contains coarser pieces, while a puree tends to have a finer texture. The ingredients are almost identical.
However, jam is different because pectin and/or jam sugar are added. The gelling agent makes rhubarb jam nice and firm and easy to spread. In general, jams are also sweeter because more sugar is needed to make the jam last longer.
There are several flavors that go well with homemade rhubarb compote. You can add them to the compote or mix them together to your own taste:
To preserve your compote for an extra long time, it is important to sterilize the mason jars beforehand. Place the jars in a large pan of water, bring to a boil, and boil for a few minutes on medium heat. Remove them from the water with tongs and place them on a clean dish towel. Do not dry them as they are so hot that the moisture will evaporate by itself. Your jars are now sterilized and you can store the compote for a long time.
The uses of rhubarb compote are endless. In the most simplest form you can add it to your bowl of yogurt in the morning, but it also goes really well with some roasted meat or added into baking dishes.
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