Rhubarb Compote Recipe
American · Condiment · 20 min total
A simple, tangy-sweet compote made from fresh rhubarb, perfect for spooning over yogurt, pancakes, or ice cream.
5
min prep
min prep
15
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 1/3 cup granulated sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
Instructions
- Combine rhubarb, sugar, and water in a medium saucepan. Stir to coat.
- Bring to a simmer over medium heat, then reduce heat to low. Cook, stirring occasionally, until rhubarb is tender and has broken down, about 10-15 minutes.
- Remove from heat and stir in vanilla extract.
- Let cool slightly before serving, or refrigerate for later use.
Tips
- Adjust sugar to taste depending on the tartness of the rhubarb.
- Store in an airtight container in the refrigerator for up to 1 week.
- Can be frozen for up to 3 months.
AI estimate may be inaccurate · Terms