Seize the Summer

How to Make Rhubarb Compote

Rhubarb Compote recipe

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Rhubarb is all about town. Are you sick of it yet? A few weeks ago I brought you rhubarb curd and while I love that recipe, I wanted to give you something that’s a million times easier and faster. This compote is delicious on everything from an English muffin (pictured) to a Belgian waffle and even a scoop of vanilla ice cream. Everything with ice cream, always.

Rhubarb Compote recipe

Rhubarb Compote recipe

Rhubarb is often times paired with strawberries. It’s mostly because it needs a bit of a partner to shake of its super tart natural flavor. I love it with strawberries, but I love it even more with orange, vanilla and a good amount of ginger, which is exactly what you have here. The bit of spice from the ginger, sweetness from the orange and fragrant vanilla bean all work wonders in a pot together. The entire house will immediately smell like sweet spring.

Rhubarb Compote recipe

Rhubarb Compote

Rhubarb Compote recipe

Grated ginger, orange juices, and vanilla combine flavors in this spring Rhubarb Compote. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

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Ingredients

  • 1 pound rhubarb stalks, ends trimmed and cut into 1-inch pieces 
  • 4-inch knob ginger, finely grated
  • 1/2 cup sugar 
  • 1/2 vanilla bean, scraped 
  • Juice from 1/2 orange
  • Splash of water (about 1 tablespoon)

Directions

  1. To a medium pot, set over medium-low heat, add the rhubarb, ginger, sugar, vanilla bean, juice from 1/2 an orange and splash of water. Cook, stirring occasionally, for about 5 minutes. The rhubarb stalks should soften slightly and will release some juices.
  2. Turn the heat to medium and cook for an additional 15 minutes, stirring often to avoid the mixture from scorching the bottom of the pot, until the rhubarb has softened.
  3. Using the back of a spatula, smash the rhubarb until it resembles a puree mixture. Give it a taste (be careful, it’ll be hot!) and adjust any of the flavorings to your liking.
  4. Turn the heat off and allow to come to room temperature.
  5. Transfer to a ramekin or a few jars and keep in the fridge for up to two weeks. 

Yield: Yields about 3 cups 


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.