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. Vegan.
A few nights ago, my girlfriends and I gathered at my friend Sonna’s house for our weekly girls’ night out. My task that night was to bring dessert, but I had an unusually busy day, so I made the easiest, fastest thing I could think of — a rhubarb compote, served over vanilla ice cream. It was refreshing, light, and exquisitely simple.
Why You’ll Love Rhubarb Compote
As a chef, there are dishes that impress, and then there are dishes that comfort—rhubarb compote is firmly in the second camp. It’s one of those humble, quietly spectacular recipes I return to every spring, because it requires very little effort, yet offers so much in return: spoon it over yogurt in the morning, turn it into dessert with ice cream, swirl it into oatmeal, or eat it straight from the jar (as I often do in the kitchen, between prep tasks). It’s a quiet little luxury—and one of the easiest ways I know to let an ingredient speak for itself.
Plus, it’s just fun to make! Joy bubbles up inside you when you simmer down those tart, crimson stalks with just a bit of sugar and citrus—suddenly, you’ve got something spoon-soft and jewel-toned, bursting with tangy brightness and just enough sweetness to keep you coming back for more. Adapted from A Beautiful Plate.
Rhubarb Compote Recipe Ingredients
- Rhubarb: Use the reddest parts of the rhubarb stalks for the most visually appealing compote.
- Sugar: Adds sweetness and enhances the color better than other sugar alternatives, like honey or maple syrup- but feel free to substitute with either.
- Vanilla: For a hint of warmth and depth.
- Lemon zest: Adds vibrant lemon flavor to brighten the compote.
- Cardamom: Optional, but adds a hint of depth and citrusy, herbal flavor.
How to Make Rhubarb Compote
1. Prep the rhubarb. Slice the rhubarb into half-inch-thick slices. Choose the reddest part of the stalks. Add the sliced rhubarb, water, sugar, vanilla, lemon zest, and optional cardamom to a medium saucepan.
2. Simmer. Bring the pot to medium-high heat until the liquid simmers, then reduce the heat to medium and stir occasionally until the rhubarb mixture softens and breaks down, about 5 minutes. Leave a few chunks for added texture.
3. Taste and adjust. Taste and adjust for sweetness, adding more sweetener as needed.
4. Let it cool. Cool to room temperature, then store in a sealed jar or airtight container in the fridge.
Chef’s Tips AND VARIATIONS
- For optimal color, use the reddest parts of the rhubarb stalks.
- Leave some texture. Simmer until the rhubarb softens, but leave some chunks to add a little texture to the compote.
- Sweeten to taste. Use more or less sugar to your taste preference.
- Add fresh berries: Replace some of the rhubarb with fresh raspberries or strawberries.
- Add orange zest. Add orange zest or juice, or lemon juice, if you’d like a more citrusy flavor.
- Give it a kick with ginger. Fresh ginger can be added to the pot for a zesty kick.
Storage
Rhubarb compote will keep for 10-14 days in the refrigerator in a sealed jar or an airtight container. This is not a shelf-stable or “canning” recipe. However, you can store it in the freezer by letting the compote cool completely, then store it in freezer-safe jars, leaving an inch of headroom for expansion.
Ways to Use Rhubarb Compote
Oh, the many ways you can enjoy this! My absolute favorite way is over our homemade vanilla ice cream. Or try spooning it over Greek yogurt or chia pudding, or with sourdough pancakes or waffles, granola, vegan ice cream, Lemon Poppy Seed Cake, or overnight oats.
I know you will love this Rhubarb Compote recipe! Let me know what you think in the comments below. -xoxo Sylvia
More Favorite Rhubarb Recipes!
Rhubarb Compote
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 ½ cups
- Category: Condiment, sauce,
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
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. Vegan. Adapted from A Beautiful Plate.
Ingredients
Instructions
- Place the rhubarb, water, sugar, vanilla, lemon zest, and optional cardamom in a medium saucepan.
- 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.
- Taste and adjust sugar to taste.
- Let cool and store in a sealed container in the refrigerator.
Notes
Rhubarb compote can be sweetened to taste. Use more or less sugar, to your preference. Or substitute honey or maple syrup, adding it to taste ( maple syrup may darken it). Sugar enhances the color here.
Rhubarb compote will keep 10-14 days in the refrigerator in an airtight container.
This is not shelf-stable, or considered a “canning recipe” – but it can be frozen in a freezer-safe jar. Leave one inch of headroom for expansion.
TIP: Choose the reddest parts of the rhubarb stalks for the most visually appealing compote. Using sugar will enhance the color ( vs. using honey or maple syrup).
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 6 g
- Sodium: 1.8 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 7.4 g
- Fiber: 0.7 g
- Protein: 0.4 g
- Cholesterol: 0 mg
FAQs
Rhubarb compote is commonly used on ice cream, but can also be served as a topping on breakfast recipes like pancakes, waffles, or toast, or on top of desserts like tarts or cakes, such as pound cake.
Compote simply means that a fruit is broken down with a sugar syrup.
Sugar sweetens the compote, balancing the natural tartness of rhubarb.
