What's the best way to use up all your surplus rhubarb? Rhubarb compote, of course! Rhubarb is often used in desserts but can also be a great topping for savory dishes. This recipe combines rhubarb's tartness with sugar, water, and a touch of lemon juice.
Rhubarb compote is a great way to add tangy flavor and color to your favorite desserts. It's also very easy to make, so there's no reason not to try it yourself.
What Does Rhubarb Compote Taste Like?
The result is a sweet-and-sour compote that will bring out the best in any dish you choose to put it on top of. If you're wondering what rhubarb tastes like or how to pick it out, I've got you covered.
- Rhubarb Stalks: Don't have rhubarb? Substitute another tart fruit like apples or cranberries, or wait until next year. 🙂
- Sugar: Use what you have on hand but try white vs. turbinado sugar.
Add the lemon juice, rhubarb, and water and in a medium saucepan. Give it a quick stir to combine.
Turn to heat up to medium-high and briefly bring to a rapid boil. Immediately reduce heat to medium.
Simmer, occasionally stirring, until the rhubarb is soft and the mixture thickens approximately 10-12 minutes. Remove from heat and cool for several minutes.
This compote can add tangy flavor and color to your favorite desserts. Try it on top of ice cream, pancakes, or waffles and cheesecake. It also makes a great topping for morning yogurt or baked goods!
- Top off your favorite ice cream with this tasty compote.
- Use it as a topping for cheesecake, fruit tarts, or any other dessert that needs a hint of sweetness and tartness.
- Add some rhubarb compote to your fruit salad for extra flavor!
Rhubarb compote is best stored in the refrigerator in an airtight container. It will keep for up to 1 week.
Rhubarb compote is a great way to add tangy flavor and color to your favorite desserts.
- 2½ cups chopped rhubarb, about 6 stalks
- ¾ cup sugar
- ½ cup water
- One tablespoon lemon juice, ½ a medium lemon
- Wash and cut rhubarb into 1-inch pieces.
- Add the rhubarb to a saucepan with water, sugar, and lemon juice (¼ cup each).
- Cook mixture over medium heat, stirring until the rhubarb is soft and water has evaporated.
Serving Size:1 grams
Amount Per Serving: Calories: 132Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 34gFiber: 1gSugar: 31gProtein: 1g