Rhubarb Compote Recipe
Rhubarb compote is an ideal and easy recipe for using up a large amount of rhubarb in early summer. Delicious with yogurt or in a dessert.
Servings: 2 jars
Ingredients
- 500 grams rhubarb washed
- 40 grams granulated sugar
- 1 package vanilla sugar 8 grams
- 100 ml water
Equipment
- jam jars
Instructions
- Remove the ends from the rhubarb and cut into small pieces. Place in a saucepan with the water, sugar and vanilla sugar.
- Bring to a boil, stirring occasionally, and cook for about 20 minutes, until the rhubarb has broken down.
- Pour the rhubarb compote into (sterilized) glasses and allow to cool.
How to store
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.