Skip to main content New<> this month
Get the Allrecipes magazine

Balsamic Rhubarb Compote

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"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!"
Added to shopping list. Go to shopping list.


45 m servings 39
Original recipe yields 16 servings (2 cups)


{{model.addEditText}} Print
  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; 0.1 9.8 0.3 0 20 Full nutrition

Explore more


Read all reviews 0