Rhubarb Compote
Beautifully red, sweet, and tart rhubarb makes the most delicious rhubarb compote. With few ingredients, you can have a flavourful, versatile condiment ready for desserts, savoury dishes, breakfast, and snacks in no time. Revel in this thick, jam-like mixture with delicious chunks of rhubarb, enjoying some of the best flavours summer has to offer.
Ingredients
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500 g
Cleaned red rhubarb
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1
Vanilla pod, seeds from it, or 1 tsp vanilla paste
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200 g
Sugar (about 225 ml)
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Instructions
Tips
For the best results, use fresh rhubarb with a dark, bold red colour. Choose a variety with a strong flavour and a lot of acidity. Use stalks that are not too fibrous. The tenderer, the better. Most common varieties of rhubarb are suitable for making compote, and vibrant red ones are often preferred because they add a beautiful colour.
Tips
Instead of cooking the rhubarb in the oven, you can make the compote in a pot. Follow the recipe but put everything in a pot. Add a bit of water and slowly bring it to a boil on low heat. Boil the compote for about 3 minutes.
Tips
If you have fresh rhubarb and you want to make sure you can use it all year round, it is easy to freeze. Cut it into small pieces and freeze it raw in a freezer-safe bag or container. It is easy to thaw and use for a new batch of rhubarb compote or other rhubarb recipes.
FAQ: Questions about rhubarb compote
Our rhubarb compote is a favourite for everyone who loves the sweet and tart flavour of fresh, summery rhubarb. Keep reading below to learn more about this colourful condiment.
What is rhubarb compote?
Rhubarb compote is a cooked mixture of rhubarb and sugar, often with vanilla or other flavourings. So, it requires almost no ingredients, and it can be made in no time in the oven or a pot on the stove. When rhubarb is in season, it is delicious to use fresh rhubarb, but you can also use frozen if you cannot get your hand on fresh ones − or if you want to make it out of season.
How long does rhubarb compote last?
The shelf life depends on how you store it and if you used a solution to preserve it longer. If you only scald the jars, it can last 1–2 weeks in the fridge. Let it cool completely at room temperature before transferring to the fridge. If you scald the jars and then rinse them with, for example, sodium benzoate, you can store the compote in a cool, dark place for up to 1 year. For this, you need to make sure that the jars have airtight sealing. Close the lids, sealing them tight right after pouring the hot compote in. After opening the jar, it can last up to 1–2 weeks in the fridge.
Can you freeze rhubarb compote?
Yes, you can freeze rhubarb compote. It is a great way to always have something sweet in the freezer. It freezes well, so store it in a freezer-safe container or bag after it has cooled completely, leaving some space for it to expand as it freezes. It can be frozen for up to 1 year. Let it thaw overnight in the fridge before using it.
Make a beautiful and easy rhubarb compote
Experience the simple charm of rhubarb compote, a perfect harmony of distinct tartness and subtle sweetness. It is not just a treat for the palate but also a visual delight with its vibrant hue, adding a pop of colour to any sweet or savoury dish. With this easy recipe, you will want to make rhubarb compote a kitchen staple, always at hand when you need to pep up a dish or if you are in the mood for a spoonful of summery sweetness.
A delightful combination of sweetness and acidity
This compote masterfully balances sweet and tart elements, creating a delightful, flavour-bursting experience. The impressive flavours are the results of rhubarb's natural acidity with a hint of sweetness baked to perfection in the oven until it has a delicious, jam-like texture. Its sweet and tangy flavour profile makes it a complex twist to both sweet desserts and savoury meals as a topping, filling, or even a standalone condiment.
How to use rhubarb compote?
Rhubarb compote is delicious in both sweet and savoury cuisine. Its tartness brings a refreshing contrast to desserts, for example, as a topping for ice cream or cheesecakes. A classic dessert is rhubarb trifle with layered rhubarb compote, whipped cream, and crushed macaroons − it perfectly combines sweet and tart, airy and crunchy, giving you everything you need in a fresh, summery dessert.
You can also top your morning skyr or yoghurt with it or use it as a rustic jam on toasted bread. It is also delicious with cheese, so add it to your next cheese board with other spreads, nuts, and fruits.
Rhubarb compote also complements the flavours of grilled meats in savoury meals, even without adding spices or other ingredients. Gently warming the compote releases its aromatic qualities. It pairs well with pork chops or grilled sausages, offering a delightful contrast, with roasted duck or lamb as a tangy sauce, or with roast chicken as a sweet and sour condiment.
Make variations with fruit, berries, and spices
Get creative by adding different fruits, berries, or spices to the compote. Mix in strawberries, apples, or oranges for a fruity twist, or add cinnamon or fresh ginger for a spicy kick.
You can also try adding chilli sauce to transform the compote into a spicy delight, perfect as a chutney in, for example, Indian dishes. Or try garlic or fresh ginger for a tangy twist in Asian stir-fries, herbs like rosemary or thyme to complement roast meat, balsamic vinegar for a glaze on grilled chicken, mustard to enhance pork dishes, or a splash of red wine to create a rich sauce for beef or lamb.
If you want more inspiration for cooking with rhubarb, try our recipe for a delicious rhubarb cake. You can also try our tasty apple crumble or fluffy apple pancakes.
