Rhubarb Compote Recipe
Rhubarb Compote is a truly quick and easy recipe with just three simple ingredients. This tasty compote is a perfect way to preserve the zesty flavor of rhubarb. This recipe makes 2 cups of compote.
Servings
Ingredients
- 8 oz granulated sugar (1 cup, adjust to taste)
- 16 oz rhubarb (cut into 1" chunks)
- ⅛ teaspoon table salt
Instructions
- In a large saucepan, toss 16 oz rhubarb with 8 oz granulated sugar and ⅛ teaspoon table salt. Set the pan aside for 1 hour to macerate the rhubarb. Mix the sugar and rhubarb every 15 minutes or so while it's macerating.
- Cook over low heat until the sugar melts into a syrup and begins to simmer. Increase the heat to medium and simmer the compote for 7-10 minutes, stirring frequently. Cook until the pieces of rhubarb are tender but mostly intact. (see note)
- Immediately pour the compote into a clean bowl.
- Cool to room temperature. Use right away or refrigerate until serving.
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Notes
If you want a compote that is more like a puree or sauce, continue to cook until the rhubarb falls apart.
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