Rhubarb Compote

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.

By Buckwheat Queen

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
15 mins
total:
35 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.

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  • Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.

Cook's Note:

Store leftover compote in the refrigerator.

Nutrition Facts

Per Serving:
57 calories; protein 0.4g; carbohydrates 14.4g; fat 0.1g; sodium 1.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

firechef
Rating: 5 stars
07/08/2019
Only added fresh blueberries at the simmer stage in first batch. Also added fresh strawberries in second batch Both turned out delish! Cut rhubarb smaller though. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lily evelyn
Rating: 5 stars
07/13/2020
This was delicious! I like my rhubarb on the tart side, so I decreased the sugar to 1/4 cup instead of the recommended 1/4 cup + 1 tbsp for the 8 oz of rhubarb I used. I definitely recommend starting with a smaller amount of sugar and sweetening further to taste - the given ratio of rhubarb to sugar is 3:1, but I would start around 4:1 or even 5:1 and see how it is! This was perfect on a toasted, buttery English muffin alongside a pan-scrambled egg for breakfast, and it would be delicious with a crumble topping, over ice cream, instead of strawberries in a shortcake, or even alongside roast pork or turkey a la cranberry sauce! Overall, definitely recommend, and I can't wait to make it again Read More
Paul D Kreis
Rating: 4 stars
05/11/2021
I am actually making it right now. Only looked for a recipe because I haven't made it in 30 years and forgot about how much sugar to use. However, I don't know if everybody that is new to rhubarb knows to cut the ends off and peel it. So, just a heads up on that. Read More
firechef
Rating: 5 stars
07/08/2019
Only added fresh blueberries at the simmer stage in first batch. Also added fresh strawberries in second batch Both turned out delish! Cut rhubarb smaller though. Read More
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