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