Rhubarb Compote
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound rhubarb, cubed (about 3 to 4 cups)
- ¾cup granulated sugar
Nutritional analysis per serving (4 servings)
168 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Step 2
Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Private Notes
Comments
I add some ground cardamom. I actually keep the syrup and use on ice cream or in gin and tonic, rapidly becoming a summer favorite
Can one can this so that it will stay on the shelf for a long time?
Re: sugar amount. The recipe indicates 3/4 lb. = 3-4 cups but I think weight of rhubarb varies according to density and water content. My rhubarb just cut from our garden weighed about 1 1/2 lbs but was only 4 1/4 cups sliced (thus not twice in volume). I used 1 c sugar with plans to increase if it seemed too tart before I moved to Part 2. It was perfect. So it seems better both to weight and determine volume in order to make an 'educated guess' regarding the sugar.
I’ve made this a few times, most recently, I had it simmering on low and forgot about it for a bit. When I checked back it had started to caramelize and the flavor was incredible. I think I’ll make it this way from now on, it’s not as pretty as it takes on a brown color but so delicious.
Our rhubarb grew enormous this year so I can still cut a few big stalks this late. I love having rhubarb syrup around all year and the compote is an added treat. I added a few green cardamom pods, a split old vanilla bean and a mandarin’s peel. I wanted extra syrup so added about 3/4C water in 2 parts- with the sugar and after straining. 1# each /cane sugar and rhubarb. (The almost best part was the inadvertent CANDIED MANDARIN PEEL! Absolutely delicious too!)
@kener You can can rhubarb syrup- 15 minutes for pint jars- I do it with sour cherry and mulberry syrups as well. It will also keep in the fridge for at least a year in my experience.