Balsamic Rhubarb Compote

What better way to use up that overabundance of rhubarb in your yard! This compote is equally as delicious on yogurt, ice cream, pancakes, or oats. I also like to serve it with grilled pork tenderloin. For savory dishes, I use a bit less sugar when making the compote. Try and find stalks that are smaller in size as they are less tough. Use a flavored balsamic vinegar for a nice flavor twist!

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
45 mins
2 cups


  • 4 cups fresh rhubarb, cut into 1/2 inch pieces

  • cup sugar

  • 2 teaspoons balsamic vinegar

  • teaspoon salt


  1. Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.

  2. Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Nutrition Facts (per serving)

39 Calories
0g Fat
10g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 39
% Daily Value *
Total Fat 0g 0%
Sodium 20mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 0g
Vitamin C 2mg 12%
Calcium 27mg 2%
Iron 0mg 1%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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