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Rhubarb Compote Recipe

This easy rhubarb compote is a simple, springtime favorite—made with simple ingredients, it comes together in just 20 minutes. Delicious over yogurt, oatmeal, or ice cream, and so good you'll want to eat it straight from the jar.

4.8 from 141 votes
15 mins
Total Time
1
jar
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Rhubarb Compote

How to Make the Best Rhubarb Compote

Rhubarb compote is one of spring’s most delightful treats—a simple, vibrant sauce that captures the season’s tart-sweet essence in every spoonful. With just a handful of ingredients and about 15 minutes of your time, you can transform fresh rhubarb stalks into a gorgeous, rosy-pink topping that’s incredibly versatile.

This easy compote is wonderfully adaptable to your taste preferences. Start with less sugar and add more as needed, since rhubarb varies in tartness depending on when it was harvested. The lemon zest brightens the flavors while the optional cardamom adds an aromatic warmth that pairs beautifully with rhubarb’s natural tang.

Spoon this luscious compote over Greek yogurt for breakfast, swirl it into your morning oatmeal, or pile it atop vanilla ice cream for a simple yet elegant dessert. It’s also fantastic layered in parfaits, spread on toast, or even stirred into cocktails for a seasonal twist.

Rhubarb Compote

Rhubarb Compote

This easy rhubarb compote is a simple, springtime favorite—made with simple ingredients, it comes together in just 20 minutes. Delicious over yogurt, oatmeal, or ice cream, and so good you'll want to eat it straight from the jar.

4.8 from 141 votes
CourseCondiment
CuisineAmerican
Keywordeasy rhubarb recipe, what to do with rhubarb, spring dessert idea, rhubarb compote recipe, rhubarb recipes
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings1 jar
Calories30kcal
AuthorChristina Hill
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Ingredients

Compote

Instructions

Compote

  1. Place the rhubarb, water, sugar, vanilla, lemon zest, salt and optional cardamom in a medium saucepan.
  2. Bring to a simmer over medium-high heat, then reduce the heat to medium, stirring occasionally, until the rhubarb softens and breaks down, about 5 minutes. Leave a few chunks for the best texture.
  3. Taste and adjust sugar to taste.
  4. Let cool and store in a sealed container in the refrigerator.

Notes

  • For a sweeter compote, use up to ½ cup of sugar depending on the tartness of your rhubarb.
  • The cardamom adds a lovely aromatic quality but is entirely optional.
  • Store in a sealed container in the refrigerator for up to 2 weeks.
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