Quick Rhubarb Compote
Preparation time: 20-30 minutes | Serves: 4-6 people
There’s a brief period between the end of winter and spring when rhubarb is in season and bursts onto the scene with little to no notice. It’s not commonly found in supermarkets, but a farmers market will have bunches upon bunches showing off their distinct, deep pink colour with a flourish.
If you are lucky enough to get your hands on some, there is so much you can do, but a very simple way to enjoy the lovely flavours is to make a delicious compote.
What is a compote?
Thicker than jam and with half the sugar, a compote is basically 80% a fruit of your choice and about 20% sugar (this varies depending on the fruit).
You can make it with lots of different fruits including berries and stone fruit, and serve it in different ways. Dollop it on a cloud of cream, custard or cheesecake, spread it on bread, swirl through Greek yoghurt or oatmeal, or lick it off a spoon - you really can’t go wrong with it.
How to make this easy rhubarb compote -
To make this compote, you simply toss rhubarb, cinnamon and sugar in a pot, simmer it for a few minutes and voila! I used brown sugar because I prefer the taste and find the molasses sweetness pairs beautifully with the tangy rhubarb. A touch of lemon juice helps balance the sweetness of the final product.
One thing to note is the large ratio of water in this recipe. That’s for a wonderful reason - you will be using the leftover liquid to make rhubarb jelly. It’s a great way to reduce waste in your kitchen, plus the natural juices of the rhubarb mixed with the sugar and spice makes a delightful syrup that’s too good to throw away. You can also reduce it further and turn it into a sweet, sticky caramel like syrup to drizzle over cakes or custard.
Check out the recipe notes for more details and swaps.
Ingredients
700-800 gms fresh rhubarb (discard leaves and trim slightly)
150-180 gms brown sugar
1/4 cinnamon stick (optional)
1/2 lemon
500 mls water
Method
Chop the rhubarb roughly into quarters.
Add the water, sugar, cinnamon and rhubarb to a pot.
Simmer gently for 10 minutes on medium heat (lid on).
Stir and simmer for another 5 minutes uncovered.
Strain the rhubarb (save the liquid!) and transfer to a bowl/ jar. Discard the cinnamon.
Stir in lemon juice (according to taste) and mash the rhubarb lightly - I like mine quite chunky. Mash further and stir vigirously for a smoother consistency.
Store in an air tight jar in the fridge for up to 2 weeks.
Swaps, Serves & Storage
What fruit can I use instead of rhubarb?
You can use any stone fruits or berries for this recipe (raspberries and strawberries would be particularly lovely) but remember to adjust the cooking time and amount of sugar depending on the sweetness of the fruit. Berries should require half the amount of water and 7-8 minutes, stone fruits vary depending on the size.Can I use honey or maple syrup instead of sugar?
Use 100-120 gms of honey or maple syrup for this recipe instead of sugar (add more or less according to taste) - add it in the last 5-6 minutes of cooking.How long can I store this compote?
Store in an air tight jar or container for up to 2 weeks in the fridge. Stir thoroughly before using.
Check out my other fruit recipes -
