This Easy Rhubarb Compote recipe is made with fresh rhubarb with a hint of cinnamon and the perfect topping for many desserts.
If someone were to ask me what I thought was the most underused produce in the fruit and vegetable aisle, I would have say it’s rhubarb.
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Why? Maybe because of it’s tart taste (if you don’t cook it–which you should– and add sugar–a must). Or maybe because it’s only at the grocer’s for a very limited time and the quantity really isn’t as great as it is for raspberries or strawberries.
But you really should give it a try.
When you buy rhubarb from the store, it comes in long, beautifully striped red and green stems that exude a tartness only to be rivaled by the lemon.
However, don’t get put off by the thought of rhubarb’s tartness. It’s just a matter of adding a bit of sugar and you’ll see just how delicious it really is.
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Plus, rhubarb is very versatile. It can be used in savory or sweet dishes, as well as a puree for drinks, although you might want to strain it if you don’t like the “pulpiness” of the juice.
Rhubarb compote is one of the simplest recipes I know of to make with rhubarb.
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How to Make Easy Rhubarb Compote Recipe
Start by chopping the stems into one inch pieces. Then add sugar, a small squeeze of lemon, with a little water, and cinnamon (optional). And, that it!
If you really want to get fancy with your Rhubarb Compote, try adding other fruit to the compote, like strawberries, blue berries, and raspberries.
Then, in about 10 minutes or so of cooking at a simmer, this easy rhubarb compote becomes soft and tender with sweet-sour overtones.
Easy Rhubarb Compote
- 4 cups rhubarb chopped – 1 inch chunks
- 1/2 cup sugar (more if you like it sweeter)
- 1 tbsp lemon juice
- 1/8 tsp cinnamon optional
- 1/2 cup water
- In a medium sauce pan, add all of the ingredients and simmer on medium high heat for about 10 minutes. Serve warm or refrigerate to use later. Enjoy!