Rhubarb Compote Recipe

I had a few stalks of rhubarb left over from last weeks rhubarb buckle.  Originally I was going to make a strawberry-rhubarb crisp inspired by one of my favs, Gjelina Restaurant.  But it was Sunday and we had already had plans for dinner that night and crisps are really best eaten right out of the oven.

I also thought about making it and inviting some neighbors over for a “snack’, byos(bring your own spoon), but I tend to like my Sunday’s on the quiet side. I ban errands, play dates, basically an overly planned day is off limits.  So, instead, I googled rhubarb recipes.  The first recipe that caught my eye was an arborio rice pudding with stewed rhubarb.  Mmmm.  But that meant creating two recipes…didn’t want to go there.  Then I stumbled upon this, rhubarb compote.  While the compote simmered on the stove, I prepped a french toast bake(sans the blueberries), made a pot of chai tea and anticipated our Sunday morning breakfast (yes, I do wake up early).  In the end, I still made two recipes, but two recipes that were crazy – delicious!

 

Rhubarb Compote Recipe


Ingredients

1 lb rhubarb, sliced thin
1/2  lb strawberries, quartered
1/2 cup sugar sucanat
2 Tbsp. apple juice
1/2 Tbsp grated lemon zest
1⁄4 tsp pure vanilla extract
pinch of celtic sea salt

Instructions

• in a heavy-bottomed pot, combine the rhubarb, strawberries sucanat, apple juice and lemon zest. bring to a simmer over medium heat.
• reduce heat and simmer, stirring occasionally, until the mixture has thickened, about an hour.  stir in the vanilla.
• I let this cool completely and then chilled in the fridge.
• this is delicious on toast, on oatmeal, waffles, mixed into some yogurt – the skies the limit!

The Urban Baker / SusanSalzman.com

More Rhubarb Recipes:
Roasted Vanilla Rhubarb with Honey – Verses from My Kitchen
Raspberry Rhubarb Tapioca Pudding – Tartelette
Back Home Rhubarb Fennel Crumble – Beyond the Plate
Rhuarb Apple Turnover Recipe – Daily Unadventures in Cooking
Rhubarb Streusel Cake – Angies Recipes

Showing 18 comments
  • Jun Belen
    Reply

    This would have been perfect with my bowl of oatmeal I wolfed down a few minutes ago. Alas, I only had dried cranberries and brown sugar. What an intense color and I’m sure the flavor is intensely good, too!

    • Susan
      Reply

      It was delish on my oatmeal this am! I highly suggest it! However, dried cranberries and bsugar is a good alternative!

  • Maria
    Reply

    We have four rhubarb plants, so I make this often! Love it!

    • Susan
      Reply

      totally jealous, Maria!

  • marla
    Reply

    I would love to have this compote on hand for snacks 🙂 Would be great with crackers & brie!

    • Susan
      Reply

      I may just have to make you some! x

  • Molly Chester
    Reply

    Wow! This looks so good! I want to reach in and grab a bite…

    • Susan
      Reply

      thanks, Molly. Maybe you can grow organic rhubarb on the farm!!!

  • Brooke@foodwoolf
    Reply

    Susan, What a great idea for a perfect sweet/sour accompaniment for breakfast, lunch or dinner! Thanks for the recipe. It looks so easy I’d be silly NOT to make it!

    • Susan
      Reply

      So easy, is right, Brooke! It’s one of those things you put on the stove, walk away and an hour later you have this amazing snack. P.S. you look super pretty in all of the bake sale photos 🙂

  • Allison [Haute Box]
    Reply

    I love the BYOS! Sassy and clever!

  • yummychunklet
    Reply

    Great looking compote! I’ve made a strawberry version before, so this recipe incorporating rhubarb looks tasty.

  • Pretty. Good. Food.
    Reply

    Ok, I am officially inspired! Looks (and sounds) delicious!

  • Reply

    That’s a fabulous idea to put it on rice pudding. I love to eat mine with yogurt usually.

  • megi
    Reply

    Hi Susan, the rhubarb compote looks absolutely delicious, I am looking forward to trying it.

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