Simple Rhubarb Compote (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 lb (500g) fresh rhubarb stalks
02 -
1/2 cup (100g) granulated sugar
03 -
1 small squeeze of fresh lemon juice
04 -
Seeds scraped from 1 vanilla bean pod
# Instructions:
01 -
Thoroughly wash the rhubarb stalks under cold running water. Trim off the leaves and tough ends. If the stalks are particularly fibrous or mature, use a vegetable peeler to remove the outer strings. Cut the rhubarb into 1-inch (2.5cm) pieces. Young, tender rhubarb stalks typically don't need peeling.
02 -
Place the chopped rhubarb in a medium bowl and sprinkle with the sugar, tossing gently to coat. Let it sit for about 10 minutes at room temperature. During this time, the sugar will draw out the rhubarb's natural juices, creating a beautiful pink syrup at the bottom of the bowl.
03 -
Transfer the rhubarb mixture to a medium saucepan. Add the vanilla bean seeds and lemon juice. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 5-8 minutes, stirring occasionally, until the rhubarb is tender but still holds some shape. The exact cooking time will depend on the maturity of your rhubarb - younger stalks cook more quickly.
04 -
Remove from heat and let the compote cool completely to room temperature. The mixture will thicken slightly as it cools. Transfer to an airtight container and refrigerate for at least 2 hours before serving. The compote will keep in the refrigerator for up to one week, with flavors that continue to develop and meld over time.
# Notes:
01 -
This simple rhubarb compote requires no additional water as the fruit releases plenty of juice on its own. Young spring rhubarb is naturally more tender and doesn't typically need peeling. Enjoy this versatile compote with yogurt, ice cream, pancakes, or as a topping for cheesecake. For a different flavor profile, try adding a cinnamon stick or star anise during cooking.