Description
A simple and delicious Rhubarb Compote made by simmering fresh rhubarb with water, sugar, vanilla, lemon zest, and optional cardamom. This tangy and sweet compote is perfect as a topping for yogurt, pancakes, or desserts.
Ingredients
Rhubarb Compote Ingredients
- 1 lb rhubarb, sliced into ½-inch slices
- ¼ cup water
- ⅓-½ cup sugar (adjust to taste)
- ½ teaspoon vanilla extract
- 1 long lemon zest strip (using a vegetable peeler)
- Pinch of salt
- Optional: ¼ teaspoon cardamom
Instructions
- Combine Ingredients: Place the rhubarb, water, sugar, vanilla extract, lemon zest, pinch of salt, and optional cardamom into a medium saucepan.
- Simmer: Bring the mixture to a simmer over medium-high heat. Then reduce the heat to medium and stir occasionally as the rhubarb softens and breaks down for about 5 minutes, leaving some chunks for texture.
- Taste and Adjust: Taste the compote and add more sugar if desired to balance the tartness.
- Cool and Store: Allow the compote to cool completely, then transfer to a sealed container and refrigerate until ready to use.
Notes
- You can adjust the sugar amount from ⅓ cup to ½ cup depending on your sweetness preference.
- Leaving some rhubarb chunks adds a pleasing texture to the compote.
- Cardamom is optional but adds a lovely warm spice note.
- Store refrigerated for up to one week.
- This compote is great served with yogurt, pancakes, waffles, or ice cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce/Compote
- Method: Stovetop
- Cuisine: American