Rhubarb Compote

Each spring, chunky, pale-red spears of rhubarb are among the first items to appear at farmers’ markets. When cooked briefly with a sweetener like sugar, honey or maple syrup, the stalks transform into a compote that brings a zing to any food it touches.

This particular rhubarb compote recipe makes less than a cup, but if you’d like to have more on hand, you can easily double, triple or even quadruple it.

What is compote?

French for “stewed fruit,” a compote is a thick condiment made of a single fruit (or a mixture of fruits) that is then cooked with sugar. Compotes still contain chunks of fruit, as opposed to something like applesauce, which is often texturally smooth when it’s finished. In comparison, an apple compote will always contain chunks of apple.

How does compote differ from jam? Typically, jam has more sugar, may contain added pectin, and is cooked for a longer period of time. And, although both may contain pieces of fruit, jam recipes generally have smaller fruit bits and are more spreadable. Jams and jellies are generally made in large batches to preserve fruit for the long haul, whereas compotes are intended to be used within a few days.

Rhubarb Compote Ingredients

• Rhubarb: At the market, look for stalks of rhubarb that are plump and unblemished. Rhubarb has both red and green varieties—and both are equally delicious—but if you want your compote to have a blushing pink color, choose reddish stalks. Know that the leaves should not be eaten, as they contain high quantities of oxalic acid. When you eat just the stalks in rhubarb recipes, the health benefits of rhubarb are plentiful.
• Sugar: Using granulated sugar in your compote will allow the rhubarb’s flavor to shine. However, honey and maple syrup are both wonderful complements to rhubarb, and can be used in place of or in addition to sugar.
• Water: Adding a bit of water to the pot will keep the rhubarb from burning while you’re waiting for it to break down and release its liquid.

Directions

Step 1: Combine the ingredients

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In a small saucepan, combine the finely chopped rhubarb, sugar and water. Bring the mixture to a boil.

Editor’s Tip: Even though you’ll bring the compote to a boil, it’s best to do so over medium heat rather than high heat. You want to give the rhubarb pieces time to start breaking down and releasing their liquid as the pot heats up. That way, the compote won’t scorch.

Step 2: Make the compote

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Reduce the heat. Simmer, uncovered, for 10 to 15 minutes or until the rhubarb is tender, stirring occasionally.

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Transfer the rhubarb compote to a bowl or a glass storage container to cool, and then refrigerate it until it’s cold.

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How to Use Rhubarb Compote

• For breakfast: Lightly sweetened rhubarb compote makes a lovely topping for pancakes or a filling for crepes. It can be stirred into any of your favorite oatmeal recipes or into a yogurt and honey fruit cup.
• For dessert: For an ice cream sundae, top homemade vanilla ice cream with sliced strawberries, rhubarb compote, a dusting of cinnamon and a drizzle of raw honey.
• As a filling: You can layer compote with the creamy filling from a chocolate eclair.
• As a topping for baked goods: Add spoonfuls of rhubarb compote on top of a vanilla cake with vanilla buttercream frosting, or dollop rhubarb compote and whipped cream onto a slice of sour cream pound cake.

Rhubarb Compote Variations

• Add other fruits: Turn this compote into a rhubarb and strawberry recipe by adding strawberries. Other fruits that will work well include raspberries, apples and plums.
• Spice things up: Warm spices such as cinnamon, nutmeg, cardamom, ginger, cloves and allspice taste wonderful with rhubarb. If you’d like, you can cut to the chase and add pumpkin pie spice or chai spice to the compote.
• Make it zesty: Lemon, orange, grapefruit or lime zest would add depth to this rhubarb compote recipe. Make sure to zest the fruit gently, so that you leave behind the white pith. Save the flesh for another fresh citrus recipe.
• Prepare it with pressure: Instead of cooking this compote on the stovetop, you can make it in a pressure cooker. To do so, place the rhubarb, water and sugar in a 6-quart electric pressure cooker. Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for three minutes. Let the pressure release naturally for ten minutes, then quick-release any remaining pressure. Transfer the compote to a bowl to cool slightly. Refrigerate it until it’s cold.

How to Store Rhubarb Compote

Rhubarb compote can be stored in a sealed container in the fridge. I like to scoop mine into a canning jar with a screw-top lid.

How long does rhubarb compote last?

Because it’s not a preserved food, we’d recommend using fruit compotes within four days, which matches general USDA guidelines.

Can you freeze rhubarb compote?

Yes, rhubarb compote freezes nicely. I like to put mine in a zip-top storage bag, squeeze out the air and pop it into the freezer. For best results, use it within six months.

Rhubarb Compote Tips

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What’s the best way to store rhubarb?

Remove the leaves and discard them. Then, place the rhubarb stalks in a storage bag and store them in the crisper drawer of the fridge.

What can you do with leftover rhubarb?

Rhubarb’s rosy color and sweet, tangy flavor make it a great dessert ingredient. Try it in a rhubarb upside-down cake, a rhubarb crisp or a rhubarb tart. The stalks can be used in savory dishes and sauces, too, as in our recipe for rhubarb-apricot barbecued chicken.

Can you substitute something else for the water in this recipe?

Yes! If you want to add additional flavor to the compote, you could replace the water with orange juice, apple cider or another fruit beverage of your choice.