What do you use rhubarb compote for?

You can use rhubarb compote on just about anything that benefits from a tart-sweet kick. It's perfect on yogurt, oatmeal, pancakes, waffles, toast, and even as a swirl in cheesecake. It also works beautifully in trifles, ice cream, and as a topping for sponge cakes or crepes.

What makes it a compote instead of a jam?

Compote is different from jam because it isn't meant to gel. Instead, it has a looser, chunky consistency that comes from gently simmering fruit in water and sugar. No pectin or long cooking times needed—just a fresh, spoonable texture that’s ready to use right away.

Do you peel rhubarb when making compote?

You don’t need to peel rhubarb for compote unless the stalks are old or stringy. Most fresh rhubarb softens easily during cooking, and the skin adds a beautiful red hue. Just trim the ends, wash thoroughly, and chop before simmering.

Is rhubarb compote good for you?

Yes, rhubarb compote can be good for you, especially when made with minimal sugar. Rhubarb is rich in fiber, calcium, and antioxidants. Pairing it with protein-rich foods like yogurt helps create a balanced snack or breakfast option that supports digestion and energy.

Rhubarb Compote: The Tart-Sweet Treat You Didn't Know You Needed

Name: Rhubarb Compote
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 cups
Cuisine: American
Ingredients: 2 lbs fresh rhubarb, chopped; 1/2 cup water; 3/4 cup granulated sugar; Thinly shaved peel of half a lemon or orange; 1/2 teaspoon vanilla bean paste or vanilla extract

Description

This sweet and tangy rhubarb compote is fast, flexible, and perfect for topping yogurt, oatmeal, pancakes, and more. Great hot or cold.

Ingredients

2 lbs fresh rhubarb, chopped

1/2 cup water

3/4 cup granulated sugar

Thinly shaved peel of half a lemon or orange

1/2 teaspoon vanilla bean paste or vanilla extract

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Instructions

1. Combine rhubarb, water, sugar, and citrus peel in a large saucepan.

2. Set over medium-high heat and stir occasionally.

3. Cook for 10–15 minutes, until rhubarb breaks down.

4. Remove from heat and stir in vanilla.

5. Let cool to room temperature.

6. Transfer to jar and refrigerate.

Notes

Taste before cooling—add more sugar if too tart.

Add a few chopped strawberries for extra color and sweetness.

Keeps in fridge for 1 week or freezes well for 3 months.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Stovetop
Cuisine: American