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Easy Rhubarb Compote

This Easy Rhubarb Compote recipe is a winner! It has so many uses, only 4 ingredients, and is made in under 30 minutes. If you are after a quick and easy way to use rhubarb, this is it!

Also take a look at my Anzac Biscuits recipe to see it in an Anzac Biscuit Ice-cream Sandwich!

A side view of a jar of Easy Rhubarb Compote with a white plate in front that has a spoon filled with rhubarb compote.

This recipe will keep on giving, as once you’ve made it, it can be kept in the fridge and used in so many different ways. It’s delicious simply dolloped on top of yoghurt and cereal, or spread on toast, crumpets and as a topping on scones or pikelets. It can also be used in cake batters or cake fillings (sponge cake with cream -yum!), with apples in a crumble, swirled through ice-cream…the list is endless!! It can also be used in savoury dishes such as duck or pork (like cranberry sauce is used with turkey). It really is worth making and having a jar of this ready to use in your fridge, or if not using within 2 weeks, simply freeze it.

2 jars of Easy Rhubarb Compote with lids off, cooling on a marble bench
This recipe makes approx 4 cups – delicious!

What is Rhubarb Compote?

A rhubarb compote is rhubarb pieces cooked down in a sugar syrup over low heat until the rhubarb breaks down and becomes soft and jam-like. This recipe has sweetness but still has that distinct tart flavour that rhubarb lovers expect. If you do prefer your compote sweeter, then simply add more sugar (say 1/4 cup extra). There are also so many other optional flavours you can add to this recipe, such as liqueur or port, ginger, cinnamon, or orange zest/juice. I have made it before and added 2 tablespoons of gin to the mixture, which was very nice! See below in ‘About the Ingredients’ for more suggestions.

Easy Rhubarb Compote on top of a crumpet with cream on top in the foreground, with more crumpets in the background.
Homemade Crumpets topped with Easy Rhubarb Compote and Creme Fraiche

About The Ingredients

With only 4 ingredients in this recipe, it really is so quick and simple to make. The 4 ingredients are rhubarb, sugar, lemon, vanilla with water added.

As rhubarb is very tart on its own, rhubarb is always cooked with sugar (or other sweeteners) and is sometimes combined with other red fruits like strawberries and raspberries which add colour while still complementing the rhubarb flavour.

You can add other flavours to this Compote if you like. I’ll list a few of my favourites below:

  • add 2 tablespoons of alcohol to your rhubarb mix: gin, grand marnier, rum.
  • take out 50ml water and add 50ml orange juice and some orange zest.
  • add a cinnamon quill
  • add ginger juice – peel and grate a 1 inch piece of ginger and squeeze to get juice or push down through a very fine sieve. Add the juice.

Vanilla – you can use vanilla extract, vanilla paste or 1 vanilla pod in this recipe.

Chopped rhubarb in a pot with sugar, water, vanilla and half a lemon
Everything is cooked together in one pot – so easy!
Rhubarb stewing in a pot with some lifted up in a wooden spoon showing the consistency with tiny pieces of rhubarb still present.
This is what it will start to look like. When the rhubarb pieces are soft, it’s ready!

This really is a very simple recipe. All the ingredients are prepared quickly and all put in one pot to cook. I store mine in sterilised jars once it’s cooled down, but you can store in an airtight container in the fridge if using within 2 weeks, or store in the freezer for up to a year.

Looking down on a jar of Easy Rhubarb Compote and in front of it is a white side plate with a spoon of rhubarb resting on it.
Such a pretty colour too.
Close up of a jar of Easy Rhubarb Compote and in front of it is a white plate and spoon which has rhubarb compote on the spoon.

Easy Rhubarb Compote

This Easy Rhubarb Compote recipe is a winner! It has so many uses, only 4 ingredients, and is made in under 30 minutes. If you are after a quick and easy way to use rhubarb, this is it!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Condiment, Dessert, Side Dish
Cuisine: American, Australian, English, New Zealand
Keyword: compote, dessert, easy, gluten-free, jam, preserves, quick, rhubarb, sweet
Calories: 1020kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • large pot

Ingredients

  • 1 kg rhubarb stalks stalks only, washed
  • 1 cup sugar
  • 1/2 lemon
  • 1 tsp vanilla paste or extract, or 1-2 vanilla pods
  • 3/4 cup water

Instructions

  • Chop the rhubarb stalks into small pieces (see photo).
  • In a large heavy based pot, add the chopped rhubarb stalks along with all the other ingredients, and cook over a medium heat, stirring until the sugar is dissolved.
    Increase the heat to medium-high and cook, stirring occasionally, until rhubarb is completely softened and has broken down with some small pieces still intact (but soft). Reduce the heat to low and taste. Add more sugar if required (1-3 more tablespoons) as each batch is slightly different depending on the rhubarb. Cook a few more minutes until compote has thickened and there are only very small pieces left and most of the rhubarb is stewed.
  • Remove from the heat and discard the lemon and vanilla pod (if using). Allow compote to cool to room temperature before putting into sterilised jars or clean containers and placing in the fridge. Makes approximately 4 cups.

Storage:

  • The Compote can be kept in the fridge in a sealed container or jars for up to 2 weeks or you can freeze for up to a year.

Notes

With only 4 ingredients in this recipe, it really is so quick and simple to make. The 4 ingredients are rhubarb, sugar, lemon, vanilla with water added.
As rhubarb is very tart on its own, rhubarb is always cooked with sugar (or other sweeteners) and is sometimes combined with other red fruits like strawberries and raspberries which add colour while still complementing the rhubarb flavour.
You can add other flavours to this Compote if you like. I’ll list a few of my favourites below:
  • add 2 tablespoons of alcohol to your rhubarb mix: gin, grand marnier, rum.
  • take out 50ml water and add 50ml orange juice and some orange zest.
  • add a cinnamon quill
  • add ginger juice – peel and grate a 1 inch piece of ginger and squeeze to get juice or push down through a very fine sieve. Add the juice only.
Vanilla – you can use vanilla extract, vanilla paste or 1 vanilla pod in this recipe.

Nutrition

Calories: 1020kcal | Carbohydrates: 253g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 2955mg | Fiber: 20g | Sugar: 215g | Vitamin A: 1020IU | Vitamin C: 109mg | Calcium: 874mg | Iron: 3mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

2 Comments

  • Michael Edgecombe
    May 9, 2020 at 6:47 pm

    Hi Katy, I found that limes work as well as lemons – I sliced them up to release more of the flavour. I also had a pomegranate left over from a photoshoot, so I threw in the seeds – delicious!

    Reply
    • Katrina
      May 11, 2020 at 10:40 am

      That sounds delicious Michael. So glad you loved it and yes the limes would have worked perfectly too.

      Reply

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