Rhubarb Compote is a fresh, delicious, sweet sauce ready in less than 30 minutes! Warm it up to serve over ice cream or cool it down for a yogurt topping.
Stewed or Compote?
Here’s a conversation starter for all you rhubarb lovers. Is it Rhubarb Compote or Stewed Rhubarb?
If you are like me you’ve heard both terms used. Some even call it Rhubarb Relish. You might be surprised to know, they are all technically the same thing. All cooked with liquid and a sweeter. All used in a variety of applications including on pavlova, in a parfait, on oatmeal – even rhubarb shortcake.
My mom even tried making Rhubarb wine back in the day because she was just crazy like that!
What is Rhubarb
It’s a cold weather plant that dates back to the B.C. era. It’s designated a vegetable. You can read more about the designation here: Four Things You Didn’t Know About Rhubarb by National Geographic.
It’s a perennial that comes back every year and can take up a lot of garden real estate so take care in where it’s planted.
When you harvest the rhubarb you want the stalks, not the stems (they are poisonous) It’s insanely tart and not recommended eaten raw. But when cooked it transforms into a beautiful thing lending itself perfectly in pies, tarts, squares, crisps, even as an accompaniment to cooked meat.
It’s in season in the Spring and the season is short.
About this recipe
I like the tart flavour rhubarb has to offer so I use less sugar than my mom did when making this recipe. You can always add in honey or maple syrup to taste after it comes off the heat if you want it sweeter.
When ready to serve let it warm up to room temperature so it’s not fridge cold!
Other ways to enjoy Rhubarb Compote
We eat a lot of compote. I make a berry one for crepes, strawberry one to eat over cakes, this rhubarb compote is delicious on ice cream or toasted english muffins. Fact is you can put compote on so many things…or in them. Like French toast or crostini like the blueberry crostini recipe we have featured below. We’ve listed a few more ideas below.
Try this compote: over vanilla ice cream, on Grilled Angel Food Cake, for breakfast on oatmeal, yogurt or Quinoa Porridge. Even tapioca or quinoa pudding. It’s excellent in parfaits, trifles and on pavlova. Dab it onto cheese cake, regular cake or cupcakes. Strain it and use the syrup in cocktails or lemonade.
Other fruit recipes we love
- Blueberry Crostini with Thyme and Fresh Ricotta
- Grilled Peach, Strawberry and Watermelon Salsa
- Raspberry Creme Brulee
“You learn a lot about someone when you share a meal together.” – Anthony Bourdain
- 4-5 cups rhubarb, chopped
- 3/4 cup sugar
- 1 tbsp fresh ginger, peeled and chopped
- 1/4 cup water
- Mix rhubarb, sugar, ginger and water in a sauce pan.
- Bring to a boil over medium-high heat. Reduce to a simmer stirring occasionally for about 15 minutes.
- Transfer to a sealable container, cool and refridgerate until ready to use.