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Rhubarb Compote

Rated as 5 out of 5 Stars
873

"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."
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Ingredients

35 m servings 57
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.

Footnotes

  • Cook's Note:
  • Store leftover compote in the refrigerator.

Nutrition Facts


Per Serving: 57 calories; 0.1 14.4 0.4 0 2 Full nutrition

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Reviews

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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.